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Ingredientes
- 2 c. fresh blueberries (may substitute frzn blueberries, thawed)
- Juice of 1 lemon
- 3 tbsp. butter, softened
- 1 3/4 c. granulated sugar, divided
- 1 c. sifted all purpose flour
- 1 teaspoon baking pwdr
- 3/4 teaspoon salt, divided
- 1/2 c. lowfat milk
- 1 tbsp. corn starch
- 1 c. boiling water
Direcciones
- Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
- Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 c. sugar in large bowl.
- Sift together flour, baking pwdr and 1/2 tsp. salt. Add in dry ingredients to sugar mix alternately with lowfat milk. Spread batter over berries.
- Combine remaining 1 c. sugar, corn starch and remaining 1/4 tsp. salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve hot or possibly at room temperature with vanilla ice cream.
- Variation: Other berries, cherries or possibly peaches may be used.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 295 | |
| Calories from Fat 42 | 14% |
| Total Fat 4.74g | 6% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 415mg | 17% |
| Potassium 70mg | 2% |
| Total Carbs 62.5g | 17% |
| Dietary Fiber 1.3g | 4% |
| Sugars 48.07g | 32% |
| Protein 2.44g | 4% |
