** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Homemade Blueberry Cake
Date Added:May 02, 2012
Awake your senses with the delicious taste of Coffee Cakes. Bursting with homemade quality these rich sour cream based coffee cakes are the perfect selection for breakfast on the go, brunch and buffets, an afternoon pick-me-up or a wonderful snack.
Ingredients:
3/4 Cup Blueberries thawed
1 1/2 Tablespoons Sugar brown
2 Tablespoons Margarine melted
2 Tablespoons Corn Syrup light or dark
1/2 Cup Egg Substitute thawed or
2 Teaspoons Almond Extract divided
3 Cups Flour whole wheat
1 1/4 Teaspoons Baking Soda level - dissol ved in milk
1. Preheat oven to 350 F Lightly spray bundt pan with nonfat cooking spray.
2. Blend blueberries and 1 1/2 tablespoons sugar in a food processor or blender until smooth.
3. In a medium bowl, combine margarine, corn syrup, egg substitute and 1 1/2 teaspoons almond extract; blend until smooth.
4. Add flour, baking soda and sour cream to creamed mixture and blend until batter is smooth.
5. Combine 3/4 cup of batter with blueberry puree.
6. Spread 2/3 of the plain batter into bundt pan; top with blueberry and finish with remaining plain batter.
7. Bake in preheated oven for 40 minutes, until knife inserted in center cmes out clean.
8. Remove cake from oven and cool in pan 10 to 15 minutes; invert onto wire rack and cool to room temperature.
9. In a small bowl, combine powdered sugar, 1/2 teaspoon almond extract and skim milk; blend until creamy.
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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, Milk, Tree Nuts, Gluten, Blueberries, Corn, Almonds, Natural Sweeteners allergies.
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