Donna's Blueberry Pudding Cake

It is attractive, tasty, and healthful too!

2-1/2 cups fresh or frozen blueberries

2 tablespoons lemon juice

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup sugar

1/4 cup Splenda or sugar

1/2 cup fat-free milk

1 egg

1/4 cup butter or margarine, melted

1 teaspoon vanilla


1/2 cup sugar

1/2 cup Splenda or sugar

1 cup boiling water

Preheat oven to 350 degrees. Butter a deep 9 inch pie pan. Place blueberries in pie pan and sprinkle with lemon juice. Set aside. In a large bowl, combine flour, baking powder, salt, nutmeg, 1/2 cup sugar and 1/4 cup Splenda. Stir to mix. Add milk, egg, butter, and vanilla. Beat until well mixed. Pour over berries. In a small bowl, combine 1/2 cup sugar and 1/2 cup Splenda. Stir to mix. Sprinkle over batter. Pour water over the top. Bake for 45- 50 minutes or until golden brown color on top.

Serves 8

Nutritional Information per serving:

Calories 245

Fat, gm. 6

Protein, gm. 3

Carbs, gm. 45

Cholesterol, mg. 40

Fiber, gm. 1.1

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