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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 206.5
  • Total Fat: 5.3 g
  • Cholesterol: 0.7 mg
  • Sodium: 180.5 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.9 g

View full nutritional breakdown of No-Egg Sugar-Free Blueberry Batter Cake calories by ingredient
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No-Egg Sugar-Free Blueberry Batter Cake

Submitted by: AZIAS_MOMMY

Introduction

I adapted this recipe and it turned out really good. It is best with Cool Whip so I added that in but you can have it without as well! I adapted this recipe and it turned out really good. It is best with Cool Whip so I added that in but you can have it without as well!
Number of Servings: 8

Ingredients

    3 cups fresh/frozen blueberries, unsweetened
    4 tbsp fresh lemon juice
    1 3/4 cup splenda
    1 cup whole wheat flour
    1 tsp baking powder
    1/4 tsp salt
    3 tbsp margarine
    1/2 cup 1% milk
    1 tbsp cornstarch
    1 cup boiling water
    Cool Whip Lite for Serving

Directions

1) Butter an 8 X 11 inch baking dish. Sprinkle blueberries evenly over the bottom. Drizzle with the lemon juice.
2) In a large bowl, combine 3/4 cup splenda, flour, baking powder, salt and margarine. Add the milk. Mix just until blended.
3)Spread this mixture over the blueberries in an even layer (thin with milk if necessary)
4)Combine the remaining 1 cup splenda with the cornstarch. Sprinkle mixture over the batter.
5)Pour boiling water over the top.
6)Bake at 350F for 45-50 minutes or until the blueberry sauce is bubbling up around the edges and the top is golden.
7) Serve warm topped with Cool Whip Lite

Makes 1 - 8 x 11 pan cut into 6-8 pieces.

Number of Servings: 8

Recipe submitted by SparkPeople user AZIAS_MOMMY.






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Member Ratings For This Recipe

  • It's more like a cobbler than a cake. If I make it again, I'd cut way back on the Splenda, it was way too sweet. - 7/20/07

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