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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (87g) Recipe makes 12 servings |
||
| Calories 186 | ||
| Calories from Fat 40 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 271mg | 11% | |
| Potassium 129mg | 3% | |
| Total Carbohydrate 32.9g | 10% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 13.2g | ||
| Protein 4.3g | 8% | |
Ingredients
- 1 pint fresh blueberries
- 2 cups Bisquick baking mix (heart smart)
- 1 cup whole wheat flour
- 1/2 cup sugar or Splenda sugar substitute
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup milk (I use 1%)
- 1 egg or Egg Beaters egg substitute (equivalent of one egg)
Directions
1
preheat oven to 350.2
mix all dry ingredients.3
mix all wet ingredients.4
fold in the blueberries.5
pour into a bundt cake pan.6
bake at 350 for 50-60 minutes.
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- Course > Breads
- Course > Desserts > Cakes
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: ladypit
On Sep 18, 2009
I made this with a homemade bisquick mix. I used skim milk and went up to a whole cup of sugar. I baked it in a rectangular pan and then added a lemon glaze because the finished product was quite dry. We really enjoyed the cake, but I don't think 1/2 cup sugar would have been nearly enough. It needed the sweetness of the glaze even with using a whole cup.
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