blueberry streusel cake-"diabetic-friendly"

Name: BLUEBERRY STREUSEL CAKE-"DIABETIC-FRIENDLY"
Prep time: 15 min
Cook time: 25 min
Ingredients: 1 cup(s) all-purpose flour; 1 1/2 teaspoon(s) baking powder; 1/2 cup(s) sugar; 1/2 cup(s) skim milk; 1 large egg; 2 tablespoon(s) canola oil; 1 cup(s) blueberries; ## STREUSEL TOPPING (RECIPE FOLLOWS); 2 tablespoon(s) sugar; 3 tablespoon(s) light brown sugar; 1/2 cup(s) all-purpose flour; 2 teaspoon(s) ground cinnamon; 3 tablespoon(s) butter, softened; 1 teaspoon(s) vanilla extract; 1/2 cup(s) chopped pecans or walnuts

(1 RATING)

167 Pinches

penny jordan

Lubbock, TX

Updated on Feb 24, 2012

Another, "Keep It Simple Desserts" recipe that is "Diabetic Friendly". 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

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prep time 15 Min

cook time 25 Min

method ---

yield About 12

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 cup skim milk
1 large egg
2 tablespoons canola oil
1 cup blueberries
STREUSEL TOPPING (RECIPE FOLLOWS)
2 tablespoons sugar
3 tablespoons light brown sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts

How To Make blueberry streusel cake-"diabetic-friendly"

Step 1

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.

Step 2

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.
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