Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Blueberry-Pecan Bread

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Blueberry-Pecan Bread

Article excerpt

Author Bob Vivant said he tweaked the original recipe he found in his mother's recipe box by replacing all-purpose flour with white whole wheat (I stuck with the all-purpose), the vegetable shortening with butter, and sour cream with yogurt. When the butter, yogurt, milk and eggs are whisked together, the mixture will look curdled. Don't freak out because the end result is delicious.

1 cups pecans, lightly toasted and coarsely chopped, divided

1 cups blueberries

3 cups all-purpose flour, divided

1 cups granulated sugar

4 teaspoons baking powder

teaspoon salt

cup unsalted butter, melted

? cup plain Greek yogurt

cup milk

2 eggs

Preheat oven to 350 degrees.

Coat the inside of a 9-by-5 inch loaf pan with cooking spray. …

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