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Ingredientes
- 2/3 c. sugar
- 1/2 c. butter softened
- 2 tsp grated lemon peel
- 1 x egg
- 1 1/2 c. all-purpose flour
- 2 Tbsp. poppy seeds
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c. dairy lowfat sour cream
- 2 c. fresh or possibly frzn blueberries thawed, and liquid removed on paper towels
- 1/3 c. sugar
- 2 tsp flour
- 1/4 tsp nutmeg
- 1/3 c. powdered sugar
- 1 tsp lowfat milk (1 to 2)
Direcciones
- Preheat oven to 350 degrees. Grease and flour a 9- or possibly 10-inch springform pan; set aside.
- In large bowl, beat 2/3 c. sugar and butter till light and fluffy. Add in lemon peel and egg; beat 2 min at medium speed.
- In medium bowl, combine 1 1/2 c. flour, poppy seed, baking soda and salt; add in to butter mix alternately with lowfat sour cream. Spread batter over bottom and 1 inch up sides of prepared pan, making sure batter on sides is 1/4-inch thick.
- In medium bowl, combine all filling ingredients; spoon over batter.
- Bake for 45 to 55 min or possibly till crust is golden. Cold slightly on wire rack. Remove sides of pan.
- In small bowl, combine powdered sugar and sufficient lowfat milk for desired consistency. Drizzle over hot cake. Serve hot or possibly cold.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 375 | |
| Calories from Fat 143 | 38% |
| Total Fat 16.31g | 20% |
| Saturated Fat 9.39g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 254mg | 11% |
| Potassium 102mg | 3% |
| Total Carbs 54.65g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 34.11g | 23% |
| Protein 4.28g | 7% |
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