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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Lemon Streusel Cake

Date Added: January 28, 2013

Ingredients:

Cup Skim Milk or soy milk
2 Tablespoons Lemon Juice or 1 lemon, juiced
1 1/2 Cups Flour unbleached
1/2 Cup Oatmeal (orig was oat flour)
1/2 Cup Sugar
4 Teaspoons Baking Powder plus
1 Tablespoon Lemon Grated rind or whole lemon rind
1 Unit Egg white (optional)
1 1/2 Cups Blueberries fresh or frozen
1/4 Cup Oatmeal
1/8 Teaspoon Nutmeg ground
2 Teaspoons Honey Or Maple Syrup
1 Tablespoon Wheat Germ coconut
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Directions:

1. I thought this recipe was really good.

2. The lemon really brings out the flavor of the blueberries.

3. [Susan] Preheat oven to 350 degrees. Spray 8\" square pan with cooking spray.

4. Combine milk and lemon juice and set aside for 2 minutes.

5. Combine flour, oatmeal, sugar, baking powder and lemon rind.

6. Stir in lemon juice mixture and egg white. Fold in blueberries.

7. Spread into pan. Mix oatmeal and nutmeg and sprinkle over cake.

8. Drizzle with honey. Bake for 35-40 minutes, until toothpick comes out clean.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Gluten, Blueberries, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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