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Fresh Blueberry Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 361
% Daily Value**
Total Fat 10g
16%
Saturated Fat 6g
8%
Unsaturated Fat 1g
Cholesterol 88mg
29%
Sodium 85mg
4%
Total Carbohydrate 61g
20%
Dietary Fiber 2g
8%
Sugars 30g
Protein 8g
Vitamin A  7%Vitamin C  6%
Calcium  13%Iron  5%
Potassium  9%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fresh Blueberry Cake

Date Added: January 04, 2014

Ingredients:

2 Teaspoons Baking Powder
3/4 Cup Milk
1 Teaspoon Vanilla ----topping-----
2 Cups Fresh Blueberries rinse
1 Cup Sugar (for decoration)
5 Tablespoons Butter clarified **
1 Teaspoon Cinnamon (generous)
2 1/4 Cups Flour white or unbleached
2 Eggs (250 g)
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Directions:

1. Preheat oven to 450.

2. Grease 9" springform pan. In mixing bowl, cut 4 tablespoons butter into flour and sugar.

3. When thoroughly mixed, take out 3/4 cup of mixture and set aside.

4. To mixture remaining in bowl, add eggs, milk, baking powder and vanilla.

5. Beat thoroughly until batter is smooth and not grainy.

6. Pour batter into prepared pan; spread batter up around sides of pan, completely lining pan and forming a hollow in center of pan.

7. Place blueberries in hollow. Add 1 tablespoon butter and cinnamon to reserved 3/4 cup flour mixture; work mixture with fingers until crumbly.

8. Sprinkle crumbs on top of berries. Bake for 5 minutes.

9. Reduce heat to 350 and bake 20 minutes more. Serve warm or cold.

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Dietary Notes:
This recipe is very low-sodium with 85.13mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Natural Sweeteners allergies.
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