Blueberry Pudding Cake

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Blueberry Pudding Cake calories by ingredient
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Number of Servings: 9


    2 cups blueberries
    1 teaspoon cinnamon
    1 teaspoon lemon juice
    1 cup whole wheat flour
    1/2 cup sugar
    1 teaspoon baking powder
    1/2 cup milk, skim
    1/4 cup applesauce
    1/4 cup Splenda Baking blend
    1 tablespoon cornstarch
    1 cup boiling water


Preheat oven to 350 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 350 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.

TAGS:  Desserts |

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