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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 263.1
  • Total Fat: 11.8 g
  • Cholesterol: 170.3 mg
  • Sodium: 103.3 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 6.8 g

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

Submitted by: PASTORJO

Introduction

German recipe from my mother in law. It is a thin yellow cake w/blueberries on top. Substitute fresh strawberries or peaches with sugar free strawberry or peach jello to set the fruit, to reduce calories and sugar. German recipe from my mother in law. It is a thin yellow cake w/blueberries on top. Substitute fresh strawberries or peaches with sugar free strawberry or peach jello to set the fruit, to reduce calories and sugar.
Number of Servings: 12

Ingredients

    1 stick butter
    2 eggs, large
    75 grams sugar
    150 grams flour
    1 teaspoon baking powder
    pinch of salt
    Dr Octer's Vanilla Sugar or 1 tsp vanilla
    3 tablespoons milk

    1 cup water
    1/2 cup sugar
    1 tablespoon corn starch
    1 teaspoon lemon juice
    1 1/2 pints of blueberries.

Directions

Cream butter, add eggs and sugar. Add other dry ingredients and vanilla. Prepare a thin tart pan w/non stick spray and a few crumbled graham cracker crumbs. Pour in batter, smooth w/a knife. Bake at 350 degrees for about 20 minutes or until golden brown.
Meanwhile, heat 1 cup of water, add sugar, corn starch and lemon. Cook till thickened, add blueberries and cook a bit...till the sauce is a nice purple blue. Pour over cooled cake, refrigerate until firm. Slice and serve, w/a bit of whipped cream optional.

Serving Size: makes a cake that can serve 8 or more

Number of Servings: 12

Recipe submitted by SparkPeople user PASTORJO.






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