Blueberry lemon streusel cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Skim milk |
| 2 | tablespoons | Lemon juice; or 1 lemon, juiced |
| 1½ | cup | Flour; unbleached |
| ½ | cup | Oatmeal; (orig was oat flour) |
| ½ | cup | Sugar |
| 4 | teaspoons | Baking powder |
| 1 | tablespoon | Grated lemon rind; or whole lemon rind |
| 1 | Egg white | |
| 1½ | cup | Blueberries; fresh or frozen |
| ¼ | cup | Oatmeal |
| ⅛ | teaspoon | Nutmeg |
| 2 | teaspoons | Honey |
| 1 | tablespoon | Wheat germ |
Directions
TOPPING
I thought this recipe was really good. The lemon really brings out the flavor of the blueberries.[Susan] 1. Preheat oven to 350 degrees. Spray 8" square pan with cooking spray.
2. Combine milk and lemon juice and set aside for 2 minutes.
3. Combine flour, oatmeal, sugar, baking powder and lemon rind. Stir in lemon juice mixture and egg white. Fold in blueberries. Spread into pan.
4. Mix oatmeal and nutmeg and sprinkle over cake. Drizzle with honey.
5. Bake for 35-40 minutes, until toothpick comes out clean.
Recipe by: Fat-Free Baking,Sandra Woodruff(Susan Cobb) Posted to TNT - Prodigy's Recipe Exchange Newsletter by louiseh@... on Jul 22, 1997