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Ingredients
- 1/4 c. butter
- 3/4 c. sugar
- 1 egg
- 1 tbsp. lemon juice
- 1 teaspoon grated lemon rind
- 2 c. flour, sifted
- 2 teaspoon baking pwdr
- 1/4 teaspoon salt
- 1/2 c. lowfat milk
- 1 c. blueberries
Directions
- Cream butter and sugar till light and fluffy. Beat in egg, lemon juice and rind. Add in sifted dry ingredients alternately with lowfat milk. Gently mix in blueberries.
- Spread dough into greased and floured 9" square pan. Bake at 375 degrees for 25 to 35 min or possibly till toothpick inserted in center comes out clean. In small saucepan, combine topping ingredients, reserving 1/2 c. blueberries. Cook, stirring till thickened. Spread warm topping over hot cake. Use reserved blueberries for top decoration. Serve hot with ice cream or possibly cream. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 80 | 23% |
| Total Fat 9.08g | 11% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 591mg | 25% |
| Potassium 109mg | 3% |
| Total Carbs 61.54g | 16% |
| Dietary Fiber 1.7g | 6% |
| Sugars 28.62g | 19% |
| Protein 6.18g | 10% |
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