Breakfast

Blueberry Crunch Bread is for Breakfast, Snack.

Blueberry Crunch Bread takes 300 minutes to prepare.

Blueberry Crunch Bread takes 40 minutes to cook.

Blueberry Crunch Bread makes 20 servings.

The ingredients for Blueberry Crunch Bread are:

4 oz full-fat cream cheese, softened
3 oz whole milk ricotta cheese
1 tbsp sugar
1 tbsp canola oil
1 egg
? cup non-fat Greek yoghurt
1 cup warm water
1 tbsp vanilla
zest of 1 lemon
1 tbsp instant yeast
3 cups whole wheat bread flour
1 ? cups all-purpose flour
? tbsp salt
1 ? cups fresh or frozen blueberries (do not thaw)
1 cup chunky granola cereal (I used Gingerbread Love Crunch from Nature's Path)

Here is how you make Blueberry Crunch Bread:

In the bowl of a stand mixer, beat together the cheeses, sugar, oil, egg, yoghurt, water, vanilla and lemon zest until well combined.Add the yeast, flours and salt and knead with the dough hook for 10 minutes.Cover and let rise 1 ? hours. Punch down and gently but thoroughly knead in the berries and granola. Shape into a round loaf and place (seam side down) in a greased 10? springform pan. Cover and let rise 40-60 minutes, until one and a half times it's size.Meanwhile, heat the oven to 400F.Bake the loaf 40 minutes. Cool in the pan for 15 minutes before removing the sides and cooling completely.Serving Size: Makes 1 large loaf, 20 slicesNumber of Servings: 20Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Blueberry Crunch Bread is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 164.6

• Total Fat: 4.7 g
• Cholesterol: 17.7 mg
• Sodium: 37.2 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 3.1 g
• Protein: 5.5 g

The dietary needs meet for Blueberry Crunch Bread is Vegetarian