Splenda Blueberry Cake

Splenda Blueberry Streusel Cake

2 c All purpose flour
3/4 c Splenda granular
1 1/2 t Baking powder
1 t Baking soda
1/2 t Salt
1/2 ea Cup unsweetened applesauce
2 ea Eggs
1/4 c Vegetable oil
2 t Grated lemon rind
3/4 c Skim milk
1 1/2 c Blueberries
1/4 c All purpose flour

2 T Splenda granular
1 t Cinnamon
1/4 c Finely chopped walnuts

Combine 2 cups flour, splenda, baking powder, baking soda and salt. Set aside. IN large mixing bowl, beat applesauce, eggs, oil and lemon rind until foamy. Blend in flour mixture alternately with milk, beating just until smooth after each addition. Combine blueberries and 1/4 cup flour. Fold into batter. Spread evenly in greased 9 inch square baking pan. Combine streusel ingredients, sprinkle on top of better in pan. Bake at 350ºF for 30-35 minutes or until tester inserted in centre comes out clean. Cool on rack. Serve warm. Makes 12 servings.

Per serving: 183 cal, 4.5 g protein, 7.3 g fat, 25 g carbo

Splenda’s Summer Recipe Booklet

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