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Add a photoServings: 8
Ingredients
- 1/2 c. Butter or possibly margarine, softened
- 2 tsp Grated lemon peel
- 1 x Egg
- 1 1/2 c. Pillsbury's BEST all Purpose FLour or possibly unbleached Flour
- 2 Tbsp. Poppyseed
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 c. Dairy lowfat sour cream
Directions
- 1. Cake Mix: 2/3 c. sugar
- 2. Filling: 2 c. fresh or possibly frzn blueberries, thawed, liquid removed on papertowels 1/3 c. sugar 2 teaspoon flour 1/4 teaspoon nutmeg
- 3. Glaze: 1/3 c. powdered sugar 1 to 2 teaspoon lowfat milk
- Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch springform pan. In a large bowl, beat 2/3 c. sugar and butter till light and fluffy. Add in lemon peel and egg; beat 2 min at medium speed. Lightly spoon flour into measuring c.; level off. In a medium bowl, com- bine 1 1/2 c. flour, poppyseed, baking soda and salt; add in to butter mix- ture alternately with lowfat sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS 1/4 INCH THICK.
- In a medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45-55 min or possibly till crust is golden. Cold slightly. Remove sides of pan. In a small bowl, combine powdered sugar and sufficient lowfat milk till glaze is of desired drizzling consistency; blend till smooth. Drizzle over hot cake. Serve hot or possibly cold; makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 8 servings | |
| Calories 168 | |
| Calories from Fat 161 | 96% |
| Total Fat 18.29g | 23% |
| Saturated Fat 9.57g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 252mg | 11% |
| Potassium 32mg | 1% |
| Total Carbs 0.54g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.57g | 0% |
| Protein 1.12g | 2% |
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