Blueberry Buckle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 cup white Splenda1/4 cup butter1 large egg2 cups white rice flour3/4 tsp salt2&1/2 tsp baking powder3/4 cup 1% milk2 cups fresh blueberriesCrumb Topping1/2 cup brown Splenda1/3 cup brown rice flour1/2 tsp ground cinnamon1/4 cup soft butter
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.
"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.
Nutritional Info 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
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