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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 Snack Cake

Date Added: January 27, 2013

Ingredients:

2 Cups Flour whole wheat
1/2 Teaspoon Salt (I used reduced sodium)
1 1/3 Cups Sugar
2 1/2 Teaspoons Baking Powder plus
1 Teaspoon Cinnamon (or more, to taste)
1 Tablespoon Lemon rind Grated
Cup Shortening (or oil)
2 Unit Eggs separated, plus 2 egg yolks
1 Cup Milk or part cream
3 Tablespoons Flour whole wheat
2 Tablespoons Sugar
2 Cups Blueberries (opt)
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Directions:

1. Recipe by: Inn recipes Heat oven 400.

2. Grease pan, dust with flour. Mix first 9 ingredients into large mixing bowl on low speed.

3. Mix and blend well. Combine 3 tbls flour and 2 tbls sugar mix gently with blueberries.

4. Fold into batter. Spread batter in pan and bake about 40 minutes.

5. This is a baked good that we serve on many cold mornings fresh out of the oven.

6. It tastes wonderful with our home made jams.

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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, Natural Sweeteners, Citric Acid allergies.
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