Sour Cream Blueberry Bread

Yield: 2 loaves (about 16 servings).

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour, divided
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons ( 3/4 stick) unsalted butter or margarine, softened
1 1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
1 1/2 cups frozen blueberries (do not thaw)
1/2 cup coarsely chopped walnuts, divided

Grease and flour two 7 1/2x3 1/2-in. metal loaf pans. Preheat the oven to 375�F.

In a small bowl, combine 1 1/2 cups flour, baking powder and salt; set aside.

Using an electric mixer, beat butter with sugar in a large bowl until light. Add eggs, vanilla and sour cream; beat well. Blend in flour mixture; beat on medium-high speed for 1 minute.

In a separate bowl, lightly toss blueberries with remaining 1 tablespoon flour. Carefully fold blueberries into batter.

Set prepared pans on a larger baking sheet for easy handling; divide batter evenly between the pans. Sprinkle each loaf with 1/4 cup walnuts.

Bake loaves about 45 minutes, until light golden brown and the center springs up when pushed lightly. Let cool completely on a wire rack.

PER SERVING: 197 calories; 9g fat (41 percent calories from fat); 4g saturated fat; 42mg cholesterol; 3g protein; 26.5g carbohydrate; 16.5g sugar; 1g fiber; 161mg sodium; 61mg calcium; 48mg potassium.

Note: To make muffins, grease and flour a 12-count medium (2 3/4-inch diameter) muffin tin. Bake about 25 minutes, until muffins are golden brown and spring back when touched in the center. Let cool on a wire rack.