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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 180.5
  • Total Fat: 6.4 g
  • Cholesterol: 28.3 mg
  • Sodium: 230.2 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.3 g

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

Submitted by: POPEYEGIRL

Introduction

Modified Newfy Recipe Modified Newfy Recipe
Number of Servings: 16

Ingredients

    3/4 cup white Splenda
    1/4 cup butter
    1 large egg
    2 cups white rice flour
    3/4 tsp salt
    2&1/2 tsp baking powder
    3/4 cup 1% milk
    2 cups fresh blueberries

    Crumb Topping
    1/2 cup brown Splenda
    1/3 cup brown rice flour
    1/2 tsp ground cinnamon
    1/4 cup soft butter

Directions

Preheat oven to 375.
"Pam" 9x12 rectangular pan.
Cream sugar, butter & egg.
Mix flour, salt and baking powder. Add to butter mixture alternating with milk and blend thoroughly. Fold in blueberries. Pour into pan (mixture is not runny)

Mix topping gredients with your fingers till it is the consistency of small crumb. Spread on top of batter.

Bake 45 - 50 minutes or until browned on top.

The cake is almost cookie like with the texture of very smooth short-bread, amazing.


Number of Servings: 16

Recipe submitted by SparkPeople user POPEYEGIRL.






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