Blueberry Buckle

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 124.9

Total Fat: 0.9 g
Cholesterol: 1.7 mg
Sodium: 60.7 mg
Total Carbs: 28.4 g
Dietary Fiber: 3.0 g
Protein: 2.7 g

View full nutritional breakdown of Blueberry Buckle calories by ingredient

Introduction

I got this recipe from Zonya's healthbites. It's an absolute favorite in our home. Can be used for dessert and/or breakfast, as it is as healthy as toast with jam and fruit.For more great recipes, I recomend going to www.zonya.com. I got this recipe from Zonya's healthbites. It's an absolute favorite in our home. Can be used for dessert and/or breakfast, as it is as healthy as toast with jam and fruit.For more great recipes, I recomend going to www.zonya.com.

Minutes to Prepare: 15

Minutes to Cook: 35

Number of Servings: 12

Ingredients

Berry Bottom:

2 12 oz bags frozen blueberries thawed or 2 pints fresh blueberries washed and drained

3 T Sugar

Cake Topping

1/2 c orange juice

1 c whole-wheat pastry flour (I have used white flour or whole wheat flour)

1/4 c sugar

1 t baking powder

3 egg whites

1/4 tsp lemon, orange, or almond extract (opt)

Ice cream for the top

Directions

Preheat oven to 375F. Spread blueberries in 9/13 baking dish and sprinkle sugar on top. Mix together the cake topping in a medium bowl. Drop 12 equal spoonfuls on top of blueberries in 3 rows of 4 (so it looks like you are making 12 individual cakes). Sprinkle 1 T sugar over dough. Bake for 35 minutes or until cake is lightly browned. Serve warm with vanilla ice cream. Soooooo yummy and nutritious! We usually eat some for dessert and then some in the morning for breakfast.

Number of Servings: 12

Recipe submitted by SparkPeople user CRAZYMOMMYO2.