Blueberry Buckle Bread adapted from Healthy Homestyle Desserts by Evelyn Tribole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.2
  • Total Fat: 2.4 g
  • Cholesterol: 5.4 mg
  • Sodium: 23.7 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.1 g

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Number of Servings: 12


    2 cups fresh or frozen blueberries
    1 1/2 cups whole wheat pastry flour or 1 cup all purpose flour and 1/2 cup whole wheat flour
    1/2 cup sugar
    2 tsp baking powder
    1/2 tsp finely grated lemon zest
    1/8 tsp salt
    2 egg whites
    1/3 cup lowfat buttermilk
    2 TBS unsweetened applesauce
    1 tsp fresh lemon juice

    For Glaze:
    1 TBS butter
    1 TBS smart balance light
    1/4 cup sugar
    1 TBS fresh lemon juice


1. Preheat the oven to 350. Spray an 8X8X2 baking dish with nonstick spray.

2. Combine all ingredients through the salt in a small bowl.

3. In a separate bowl, beat the egg whites until foamy. Mix in the buttermilk, applesauce and the 1 tsp lemon juice until blended.

4. Add the wet ingredients to the dry and blend well. Stir in the rinsed or thawed berries.

5. Spread the batter in the pan. Bake 35 - 40 minutes, or until a toothpick inserted near the center comes out clean. Just before the bread is done, prepare the glaze.

6. In a small saucepan, melt the butter, smart balance light, 1/4 cup sugar and the TBS lemon juice. Cook and stir over low heat until the mixture is bubbly. Remove from heat.

7. When the bread tests done, pour the glaze over the top. Return the glazed bread to the oven and broil 3 inches from the heat for 1 - 2 minutes or until the glaze bubbles. Watch carefully to avoid overbrowning.

Number of Servings: 12

Recipe submitted by SparkPeople user JENSHAINES.

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