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Blueberry Lemon Streusel Cake

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Submitted by katwink

Blueberry Lemon Streusel Cake recipe

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

158
CUP ML MILK, SKIM
2 3E+1
TABLESPOONS ML LEMON JUICE
or 1 lemon, juiced
1 ½ 355
½ 118
CUP ML OATMEAL
½ 118
CUP ML SUGAR
4 2E+1
TEASPOONS ML BAKING POWDER
1 15
TABLESPOON ML LEMON ZEST
or whole lemon rind
1 1
LARGE EACH EGG WHITES *
1 ½ 355
CUPS ML BLUEBERRIES
fresh or frozen
Topping
¼ 59
CUP ML OATMEAL
0.6
TEASPOON ML NUTMEG
2 1E+1
TEASPOONS ML HONEY
1 15
TABLESPOON ML WHEAT GERM

Directions

Preheat oven to 350℉ (180℃). Spray 8 inch square pan with cooking spray.

Combine milk and lemon juice and set aside for 2 minutes. Combine flour, oatmeal, sugar, baking powder and lemon rind.

Stir in lemon juice mixture and egg white. Fold in blueberries. Spread into pan.

Mix oatmeal and nutmeg and sprinkle over cake. Drizzle with honey.

Bake for 35 to 40 minutes, until toothpick comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 358 3% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 25mg 1%
Total Carbohydrate 27g 27%
Dietary Fiber 4g 16%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 19%
Calcium 15% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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