August 2012 - Tis the month for blueberries in Alaska! Hopefully there is a good crop of these lucious deep blue little berries of delight this year. They are packed with antioxidants, fiber, vitamin C and manganese. You can't go wrong with this berry selection so let's get pickin!
The recipe this month is from the neat little cookbook, Secrets of Fat-Free Baking by Sandra Woodruff, RD. I have one more tip when working with blueberries and combining them in a batter. Freeze the berries and right before you fold (very gentle motion) the frozen berries in, coat them with a little flour. Just shake the berries in a bowl with a little flour until they look frosted. Then fold the berries into the batter. This will keep the batter from turning into a dark, muddy color from the berries. Enjoy!
Blueberry Lemon Streusel Cake
Yield: 9 servings
2/3 cup skim milk
2 tablespoons lemon juice
1 ½ cups unbleached flour
½ cup oat flour (you can make this by pureeing the dry oats in your blender until flour consistency)
½ cup sugar or ½ cup Splenda
4 teaspoons baking powder
1 teaspoon dried grated lemon rind
1 egg white
1 ½ cups fresh or frozen blueberries
¼ cup quick-cooking oats
1 tablespoon toasted wheat germ
1/8 teaspoon ground nutmeg
2 teaspoons honey
- To make the topping, combine the oats, wheat germ, and nutmeg. Stir in the honey until the mixture is moist and crumbly. Set aside.
- Combine the milk and lemon juice, and set aside for 2 minutes.
- Combine the flours, sugar, baking powder, and lemon rind, and stir to mix well. Stir in the lemon juice mixture and the egg white. Fold in the blueberries.
- Coat an 8-in square pan with nonstick cooking spray. Spread the batter evenly in the pan, and sprinkle with the topping.
- Bake at 350F for 35 to 40 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.
Nutritional Facts: (per serving) Calories: 184; Fat: 0.9 g; Protein: 5 gm;, Cholesterol: 0 gm; Sodium: 164 m; Fiber: 2.3 gm.