Raspberries can be used interchangeably with blueberries.
Preheat oven for 350.
Sift flour, baking powder, and salt together. Set Aside.
Gently toss blueberries with light coat of flour and set aside.
Beat together butter and sugar on med/high using paddle until pale (about 4 minutes).
Turn mixer on low. Add eggs one at a time. Mix well after each egg.
Add vanilla and lemon zest. Mix to combine.
Add 1/3 of dry ingredients and mix on low until combined.
Add remaining ingredients, alternating wet & dry. DON'T OVERMIX.
Gently fold blueberries into batter with spatula. DON'T BREAK BERRIES.
Bake 17-20 minutes.
Raspberries can be used interchangeably with blueberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 158 | ||
Calories from Fat: 72 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 4681.2mg | 161 % | |
Potassium 54.7mg | 1 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 21.3g | ||
Protein 1.1g | 2 % | |
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: 158
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