Low Fat Blueberry Breakfast Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
1 cup Whole Wheat Flour1/2 cup Flour2 tsp Baking Powder1/4 tsp Baking SodaPinch Each Cinnamon and Salt1 stick Light Margarine1/4 cup Splenda (dry)1/4 cup Sugar1/2 cup Brown Sugar2 Large Eggs1/2 cup Buttermilk, Reduced Fat2 cups Blueberries
1. Preheat over to 375. Spray a 7x11" baking pan with pan spray.
2. Whisk together flours, baking powder, baking soda, salt and cinnamon.
3. In a large bowl, beat the margarine and sugars together with a mixer until smooth. One at a time, add eggs and beat for 1 minute.
4. On low speed mix in half the dry mix and the buttermilk then the remainder of the dry mix. Gently fold in blueberries.
5. Bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a rack for 5 minutes, unmold, and then cool right-side up.
Number of Servings: 12
Recipe submitted by SparkPeople user GLVS2DANCE.
2. Whisk together flours, baking powder, baking soda, salt and cinnamon.
3. In a large bowl, beat the margarine and sugars together with a mixer until smooth. One at a time, add eggs and beat for 1 minute.
4. On low speed mix in half the dry mix and the buttermilk then the remainder of the dry mix. Gently fold in blueberries.
5. Bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a rack for 5 minutes, unmold, and then cool right-side up.
Number of Servings: 12
Recipe submitted by SparkPeople user GLVS2DANCE.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 4.6 g
- Cholesterol: 36.3 mg
- Sodium: 182.9 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 1.1 g
- Protein: 3.2 g
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