Food recipes
Whole Wheat Blueberry Buckle Coffee Cake
Whole Wheat Blueberry Buckle Coffee Cake Ingredients: margarine, regular, 80% fat, composite, stick, without salt egg substitute, powder sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, whit...
Whole Wheat Blueberry Buckle Coffee Cake
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
sugars, brown
oats
spices, cinnamon, ground
nuts, pecans
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
Directions:
Preheat the oven to 350 degrees.
Spray a 9/13 pan with non-stick cooking spray.
Cream the margarine and sugur substitute with an electric mixer.
Add the egg and blend well.
In a separate bowl, mix together flours, baking powder, soda and salt.
Add to the creamed mixture alternately with the buttermilk.
Mix until smooth.
Gently stir in the blueberries.
(Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.
).
Spread better into the prepared pan.
The batter will be stiff.
For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs.
Sprinkle over the batter.
Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
sugars, brown
oats
spices, cinnamon, ground
nuts, pecans
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
Directions:
Preheat the oven to 350 degrees.
Spray a 9/13 pan with non-stick cooking spray.
Cream the margarine and sugur substitute with an electric mixer.
Add the egg and blend well.
In a separate bowl, mix together flours, baking powder, soda and salt.
Add to the creamed mixture alternately with the buttermilk.
Mix until smooth.
Gently stir in the blueberries.
(Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.
).
Spread better into the prepared pan.
The batter will be stiff.
For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs.
Sprinkle over the batter.
Bake for 30-35 minutes or until toothpick inserted in center comes out clean.