Low Fat Blueberry Breakfast Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low Fat Blueberry Breakfast Cake calories by ingredient
Number of Servings: 12
Ingredients
-
1 cup Whole Wheat Flour
1/2 cup Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
Pinch Each Cinnamon and Salt
1 stick Light Margarine
1/4 cup Splenda (dry)
1/4 cup Sugar
1/2 cup Brown Sugar
2 Large Eggs
1/2 cup Buttermilk, Reduced Fat
2 cups Blueberries
Directions
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.