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Ingredientes
- 3/4 c. Fresh/frzn blueberries
- 2 c. Flour
- 1 tsp Baking soda
- 1 1/2 tsp Ginger
- 1/2 tsp Salt
- 1/3 c. Butter or possibly margarine
- 1 x Egg
- 1/2 c. Brown sugar
- 1 c. Molasses
- 1/2 c. Lowfat sour cream
Direcciones
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Wash, drain, and dry berries or possibly defrost frzn ones sufficient to separate. Toss in small amount of flour with blueberries and set aside.
- Cream butter, then add in sugar and mix well. Add in egg and beat till light-colored. Combine molasses and lowfat sour cream and add in to butter mix.
- Sift flour, soda, ginger, and salt together and add in alternately with molasses-lowfat sour cream to sugar mix. Mix only enouth to blend ingredients.
- Add in blueberries, folding them in lightly. Spoon batter into pan. Bake for 40 min or possibly till cake pulls away from sides of pan. Serve hot with or possibly without butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 9 servings | |
| Calories 355 | |
| Calories from Fat 90 | 25% |
| Total Fat 10.22g | 13% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 353mg | 15% |
| Potassium 629mg | 18% |
| Total Carbs 63.21g | 17% |
| Dietary Fiber 1.1g | 4% |
| Sugars 34.3g | 23% |
| Protein 3.89g | 6% |
