VINTAGE BLUEBERRY BUCKLE
I made this beauty last night and it was a Hugh Hit! Everyone Loved It!
If you've been following my post, you will see a bit of a trend... pictures of the final product don't always make it because everyone eats it up so fast... So staying true to that trend... this final product actually has Heavy Whip Cream Topping. But No Pics to Show you. When you make it yourself, you'll say, O I get it!
BLUEBERRY BUCKLE
2Cups Flour (gluten free)
3/4C Sugar (Splenda)
2 1/2 teaspoon baking powder
3/4 teaspoon salt
1/4C shortening
MIX ABOVE INGREDIENTS TOGETHER
In Another Bowl
1 large egg. beaten
3/4C milk beat into egg
MIX INTO FLOUR MIXTURE
Fold in Blueberries
Grease & Sugar (splenda) baking dish
pour in batter. Batter will be very thick.
TOPPING:
1/2C Sugar (splenda)
1C Flour (gluten free)
1/2 Cinnamon
1/4 C Butter (Smart Choice) softened
BLEND TOPPING TOGETHER
Spread Topping over Cake Batter in Baking Dish
Bake at 350o F 45 to 60 minutes
Bake until toothpick comes out Clean from center of cake.
Serve Warm w/whipped cream, frozen yogurt or just dust w/powder sugar.
2Cups Flour (gluten free)
3/4C Sugar (Splenda)
2 1/2 teaspoon baking powder
3/4 teaspoon salt
1/4C shortening
MIX ABOVE INGREDIENTS TOGETHER
In Another Bowl
1 large egg. beaten
3/4C milk beat into egg
MIX INTO FLOUR MIXTURE
Fold in Blueberries
Grease & Sugar (splenda) baking dish
pour in batter. Batter will be very thick.
TOPPING:
1/2C Sugar (splenda)
1C Flour (gluten free)
1/2 Cinnamon
1/4 C Butter (Smart Choice) softened
BLEND TOPPING TOGETHER
Spread Topping over Cake Batter in Baking Dish
Bake at 350o F 45 to 60 minutes
Bake until toothpick comes out Clean from center of cake.
Serve Warm w/whipped cream, frozen yogurt or just dust w/powder sugar.
Enjoy~
No comments:
Post a Comment