Try this Blueberry Lemon Cake recipe, or contribute your own.
Suggest a better descriptionFrom: NDooley@president-po.president.uiowa.edu Date: 25 May 1995 09:57:44 -0600 Rinse blueberries and drain well; set aside. In large mixer bowl, combine cake mix, yogurt and eggs. Blend at low speed until moistened. Beat 2 minutes at medium speed. Fold in berries. Turn into greased and floured 10-inch tube pan. Bake at 350 deg. for 40 to 45 minutes until done. Cool in pan 15 minutes; remove from pan. Serve with Blueberry Sauce: Thaw and drain one 9 or 10-oz. pkg. frozen unsweetened blueberries. Combine 1 C. sugar and 3 T. cornstarch; gradually stir in 1 C. boiling water. Cook and stir until thickened; cook 2 minutes more. Remove from heat; stir in blueberries and 3 T. lemon juice. Cool. Makes 3 C. sauce. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 16 | ||
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Calories: 389 | ||
Calories from Fat: 89 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 297.3mg | 10 % | |
Potassium 145.6mg | 4 % | |
Total Carbohydrate 67.6g | 20 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 66.4g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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