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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 446.5
  • Total Fat: 17.8 g
  • Cholesterol: 44.5 mg
  • Sodium: 20.5 mg
  • Total Carbs: 61.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Blueberry Buckle calories by ingredient
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Blueberry Buckle

Submitted by: ONESILLYME

Introduction

Based on vintage coffee cake from Better Homes & Gardens cookbook. Lower sodium & sugar, higher fiber & fruit than original recipe, need to figure out how to reduce fat but keep texture. Based on vintage coffee cake from Better Homes & Gardens cookbook. Lower sodium & sugar, higher fiber & fruit than original recipe, need to figure out how to reduce fat but keep texture.
Number of Servings: 9

Ingredients

    3/4 cup Splenda sugar blend for baking
    1/2 cup shortening
    1 egg
    2 1/2 cups whole wheat flour
    2 1/2 tsp reduced sodium baking powder/leavening
    1/2 cup 1% milk
    4 cups blueberries or huckleberries
    1/2 cup Splenda sugar blend for baking
    1/2 tsp ground cinnamon or pumpkin pie spice
    1/4 cup unsalted butter or margarine

Directions

Cream 3/4 cup Splenda blend and shortening until light & fluffy. Add egg, beat well. Add baking powder and 1 cup flour, then 1/2 mild, then 1 cup flour, then remaining milk. Beat until smooth after each addition. Spray a 9x9x2 baking pan with non-stick spray and spread batter in pan. Top with blueberries. Combine remaining 1/2 cup flour, 1/2 cup Splenda blend and cut in butter or margarine until crumbly. Sprinkle over blueberries. Bake in 350* oven for 45-50 minutes. Cut into 9 squares, serve warm. Makes 9 servings.

Number of Servings: 9

Recipe submitted by SparkPeople user ONESILLYME.






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