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Blueberry Snack Cake

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

40 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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½ teaspoon salt
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1 ⅓ cups sugar
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2 ½ teaspoons baking powder
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1 teaspoon cinnamon
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1 tablespoon lemon zest
grated
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cup vegetable shortening
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2 large eggs
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1 cup milk
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3 tablespoons all-purpose flour
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2 tablespoons sugar
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2 cups blueberries
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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2.5 ml salt
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315 ml sugar
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13 ml baking powder
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5 ml cinnamon
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15 ml lemon zest
grated
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158 ml vegetable shortening
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2 large eggs
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237 ml milk
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45 ml all-purpose flour
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3E+1 ml sugar
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473 ml blueberries
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Directions

Heat oven to 400℉ (200℃).

Grease pan, dust with flour.

Mix first 9 ingredients into large mixing bowl on low speed.

Mix and blend well.

Combine 3 tablespoons flour and 2 tablespoons sugar, mix gently with blueberries.

Fold into batter.

Spread batter in pan and bake about 40 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 6417% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 358mg 15%
Total Carbohydrate 47g 47%
Dietary Fiber 4g 16%
Sugars g
Protein 26g
Vitamin A 6% Vitamin C 16%
Calcium 16% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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