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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (86g) Recipe makes 15 servings |
||
| Calories 223 | ||
| Calories from Fat 68 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 46mg | 15% | |
| Sodium 85mg | 3% | |
| Potassium 68mg | 1% | |
| Total Carbohydrate 36.4g | 12% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 22.0g | ||
| Protein 3.3g | 6% | |
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup cold butter or margarine
- 1 teaspoon baking powder
- 1 cup milk
- 2 eggs, separated
- 2 cups blueberries, fresh or frozen (If using frozen, do not thaw before adding to the batter)
Directions
1
In a mixing bowl, combine flour and sugar.2
Cut in butter until crumbly.3
Set aside 3/4 cup for topping.4
Add the baking powder, milk and egg yolks to remaining mixture; mix well.5
Beat egg whites until soft peaks form; fold into batter.6
Pour into a greased 13" x 9" x 2" baking dish.7
Sprinkle with blueberries and reserved crumb mixture.8
Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Fruit > Berries > Blueberries
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: StrikingEyes00
On Feb 3, 2009
I made this exactly according to your directions, but next time will follow some of the reviews and add vanilla and use some brown sugar and less blueberries. The 2 cups were really heavy on the batter and I had to cook it for about 15 minutes more the recommended. My husband said "This is awesome". Thanks for posting!
From: Ling135
On Oct 31, 2008
This is a great cake. The batter looked small in volume for a 9x13 cake and rose to just barely over an inch (perfect for snacking). I would bake in a brownie pan next time for a higher cake. The flavour was sweet but not overly so. I made the following modifications based on my experience, as well as the other reviewer comments: used 1 cup white sugar + 1/2 cup loose brown sugar, 1% milk, unsalted butter, 1/2 tsp salt, 1 tsp vanilla, 1 cup frozen blueberries. I used my mini chopper to cut in the butter (in 2 equal batches) which sped up the preparation time. This is a dangerous recipe for midnight snacking---there might not be any left to eat with your breakfast coffee!
From: Michelle S.
On Jan 11, 2005
I was going to post this recipe but see it already here. This is a fabulously moist and tasty little bar. I do add 1/4 t. almond extract when making the batter and I stir in 1/4 t. cinnamon to the topping. My DH and Father cannot keep their hands off of this. It is highly recommended.
From: DianainMichigan
On Jul 21, 2007
This is delicious. Easy to make too! I added cinnamon to the batter and used brown sugar instead of regular. Mine looked nothing like the picture by PaulaG, but it still looked pretty and tasted great. Thanks for this recipe!
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