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Prep 15min
Total1hr5min
Servings12
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Ingredients
2
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/4
teaspoon baking soda
1
cup sugar
1/2
cup butter or margarine, softened
2
eggs
3/4
cup sour cream or plain fat-free yogurt
1
teaspoon vanilla
2
cups fresh or frozen blueberries
1/4
cup sugar
1
teaspoon ground cinnamon
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Steps
1
Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2
inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and
baking soda in medium bowl; set aside.
2
Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and
vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
3
Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40
minutes or until golden brown.
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Kathy S. Shares her Recipe
"I made it a point to cook and eat foods with happy family memories during
treatment. I made this cake and shared the recipe with family and friends during the
holidays."
Low fiber; low residue
Food FOR thought
Blueberries are a great source of antioxidants. Research shows that these
components, found naturally in blueberries, may help with memory and may reduce
the risk of certain diseases, such as cancer and heart disease.
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Nutrition Facts
Serving Size:1 Serving
Calories
285
Calories from Fat
110
Total Fat
12g
Saturated Fat
7g
Cholesterol
65mg
Sodium
300mg
Potassium
80mg
Total Carbohydrate
41g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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