The Stay At Home Chef · by Rachel Farnsworth★ 4.8 (11)
Blueberry Pancake Bread
NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 18%
CARBS 48G54% OF CAL
5G FIBER13G ADDED5G INTRINSIC25G OTHER18G TOTAL SUGAR
FAT 14G35% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A loaf cake with blueberries and a crumble topping that tastes like blueberry pancakes. Serve as sliced bread or dress it up with syrup for dessert.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold salted butter (cut into small pieces)
- 2 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 eggs
- 1/4 cup melted butter
- 6 ounces fresh or frozen* blueberries
At a glance
PER SERVING · TIME 75M
CAL 18%·PRO 18%
CARBS 48G54% OF CAL
5G FIBER13G ADDED5G INTRINSIC25G OTHER18G TOTAL SUGAR
FAT 14G35% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 601mg
- Total sugar
- 18g
- Added sugar
- 13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 273mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 601MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.