BLUEBERRY STREUSEL CAKE-"DIABETIC-FRIENDLY"
By
penny jordan
@PennyLJ55
1
Wonderful!
Nutrients per Servings:
Servings: 12
Calories: 207
Calories from Fat: 39%
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 23mg
Sodium: 87mg
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Dietary Exchanges:
2 Starch
1 1/2 Fat
Ingredients
-
1 call-purpose flour
-
1 1/2 tspbaking powder
-
1/2 csugar
-
1/2 cskim milk
-
1 largeegg
-
2 Tbspcanola oil
-
1 cblueberries
-
STREUSEL TOPPING (RECIPE FOLLOWS)
-
2 Tbspsugar
-
3 Tbsplight brown sugar
-
1/2 call-purpose flour
-
2 tspground cinnamon
-
3 Tbspbutter, softened
-
1 tspvanilla extract
-
1/2 cchopped pecans or walnuts
How to Make BLUEBERRY STREUSEL CAKE-"DIABETIC-FRIENDLY"
- CAKE INSTRUCTIONS:
PREHEAT:Oven to 375F degrees.
COAT:9x9x2-inch square pan with non-stick cooking spray.
IN:Mixing bowl, mix together flour, baking powder, sugar, milk, and egg.
STIR IN:Oil and blueberries, only til mixed.
SPRINKLE:1/2 cup reserved StreuselTopping on bottom of pan.
CAREFULLY:Spread cake mixture on top.
COVER:With reserved remaining Streusel Topping.
BAKE:20-25 minutes or until toothpick inserted comes out clean.
COOL.
CUT:Into 12 equal servings.
ENJOY!
COVER:And store leftovers. - STREUSEL TOPPING - INSTRUCTIONS:
IN:Small bowl, mix together sugar, brown sugar, flour, and cinnamon.
CUT:In butter using pastry blender or fork.
ADD:Vanilla.
RESERVE:1/2 cup topping and add pecans or walnuts to remaining topping.