Blueberry Almond Cake

Yield: 8 servings

1 cup all-purpose flour

1/2 cup Splenda Granulated Sugar for Cooking & Baking

3/4 tsp. baking powder

1/4 tsp. baking soda

1 cup blueberries, divided

2/3 cup non-fat milk

2 tbsp. margarine, melted

1 tsp. vanilla extract

1/4 tsp. almond extract

2 large egg whites

cooking spray

1/4 cup sliced almonds

1 1/2 tsp. Splenda Brown Sugar Blend

1/4 tsp. ground cinnamon

  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into dry measuring cup; level with knife. Combine flour and next (4) ingredients in a large bowl; add 2/3 cup blueberries and toss well. Combine milk, margarine, extracts and egg whites; stir well with whisk. Add to flour mixture, stirring just until flour mixture is moist.
  3. Spoon batter into an 8-inch square pan coated with cooking spray, spreading evenly. Top with remaining 1/3 cup blueberries.
  4. Combine almonds, brown sugar and cinnamon; sprinkle over blueberries. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean

CALORIES 104 (27% from fat); FAT 3.23g (sat. fat 0.5g); CHOL 0.4mg; SOD 174mg; CARB 16g; FIBER 2.2g; PROTEIN 4g

based on recipe from Cooking Light Annual Recipes 2001

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