Blueberry Pudding Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 cups blueberries 1 teaspoon cinnamon1 teaspoon lemon juice1 cup whole wheat flour1/2 cup sugar1 teaspoon baking powder1/2 cup milk, skim1/4 cup applesauce1/4 cup Splenda Baking blend1 tablespoon cornstarch1 cup boiling water
Preheat oven to 350º F. Coat an 8 inch pan with cooking spray. Toss
blueberries with cinnamon and lemon juice; place in coated pan. In a bowl,
combine flour, the 1/2 cups sugar and baking powder; stir in milk and applesauce. Spoon over
berries. Combine splenda and cornstarch; sprinkle over batter.
Slowly pour boiling water over all. Bake at 350º for 45-50 minutes or until the
cake tests done
Serving Size: Makes 9 Equal Servings
Number of Servings: 9
Recipe submitted by SparkPeople user XANGELSTEARZX.
blueberries with cinnamon and lemon juice; place in coated pan. In a bowl,
combine flour, the 1/2 cups sugar and baking powder; stir in milk and applesauce. Spoon over
berries. Combine splenda and cornstarch; sprinkle over batter.
Slowly pour boiling water over all. Bake at 350º for 45-50 minutes or until the
cake tests done
Serving Size: Makes 9 Equal Servings
Number of Servings: 9
Recipe submitted by SparkPeople user XANGELSTEARZX.
Nutritional Info Amount Per Serving
- Calories: 145.2
- Total Fat: 0.5 g
- Cholesterol: 0.3 mg
- Sodium: 60.8 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 2.8 g
- Protein: 2.4 g
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