EZ Blueberry Cake

Guess what time it is! Yup! It's blueberry season! And I couldn't be happier!!! I love blueberries......in my cereal....in pancakes.....frozen in Yonanas.....in pie....in cake....alone....every way you can think of to use blueberries!!! I already have a gallon of them neatly tucked away in 2 cup freezer bags.....and will be getting another gallon (or 2) before the season is over.  Yup.....I love blueberries!!!  This cake is so easy and so tasty.....and not a lot of ingredients. In fact, you probably have them all on hand....except for (maybe) the blueberries!

EZ BLUEBERRY CAKE

Makes 9 Servings

1 Serving = 3 PointsPlus™

 

 

CAKE:
1/4 cup light butter
1 cup Splenda granulated
1/4 cup fat-free egg substitute
1 1/2 cup all-purpose flour
2 tsp baking powder
1/2 cup fat-free milk
1/2 tsp vanilla extract
1 cup blueberries

TOPPING:

1/2 tsp cinnamon
2 TBSP Splenda granulated
2 TBSP melted light butter

 

Preheat oven to 350º. Lightly spray an 8 x 8 inch baking pan; set aside.

Cream together the butter and Splenda in a large bowl; add egg substitute and mix well.

 

 

 

 

 

 

Combine flour and baking powder in a medium bowl.

In a small bowl or measuring cup, mix together the milk and vanilla.

Add the flour mixture and then the milk mixture alternately into the creamed butter mixture. Fold in the blueberries.

Put the cake batter in the sprayed pan.

Mix together the topping ingredients and drizzle over the cake.

Bake for 25 – 30 minutes. Cool on a wire rack.

MY SPIN: I like cinnamon so mine was a heaping 1/2 tsp.

Even Jami, my yoga instructor, liked it!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan