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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 214.9
  • Total Fat: 7.4 g
  • Cholesterol: 22.7 mg
  • Sodium: 173.8 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Blueberry crumb cake or cupcakes calories by ingredient
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Blueberry crumb cake or cupcakes

Submitted by: HWHITLOCK

Introduction

This delicious recipe can be made in an 8X8 baking pan or into 15 regular sized cupcakes. This recipe was adapted from another recipe. To make it more heart healthy, I have substituted the milk for nonfat evaporated milk, two egg whites for the egg, and Splenda for half the sugar. I have also replaced the oil with applesauce to remove the fat from the cake part. The butter can be substituted with a cholesterol free margarine. This delicious recipe can be made in an 8X8 baking pan or into 15 regular sized cupcakes. This recipe was adapted from another recipe. To make it more heart healthy, I have substituted the milk for nonfat evaporated milk, two egg whites for the egg, and Splenda for half the sugar. I have also replaced the oil with applesauce to remove the fat from the cake part. The butter can be substituted with a cholesterol free margarine.
Number of Servings: 15

Ingredients

    1 egg
    3/4 c. sugar
    1/4 cup oil
    2 c. plain flour
    1/2 cup milk
    2 t. baking powder
    1/2 t. salt
    2 t. vanilla
    2 c. blueberries
    1/4 c. butter
    1/2 c. sugar
    1/3 c. flour
    3/4 t. cinnamon

Directions

Mix the first 8 ingredients as you would a cake recipe, or dump all together and mix.
Pour into greased 8 in. square cake pan or cupcake pan for 15 regular sized cupcakes. Press 2 cups of bluebuerries into the top. Mix up the last 4 ingredients into crumbly and sprinkle over top. Bake for 35-45 min. until lightly golden and the cake springs back when touched.. 375 degrees.

Number of Servings: 15

Recipe submitted by SparkPeople user HWHITLOCK.






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