Recipe Details
Ingredients
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2cupsall-purpose flour
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1 ½cupswhite sugar
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⅔cupbutter
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2teaspoonsbaking powder
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1teaspoonsalt
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2egg yolks
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1cupmilk
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2egg whites
-
1cupblueberries
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
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In a large bowl, stir together flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside. Stir baking powder and salt into remaining mixture; mix in egg yolks and milk using an electric mixer on low speed for 3 minutes.
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In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over batter and sprinkle reserved crumb mixture on top.
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Bake for 40 to 50 minutes in the preheated oven, or until cake springs back when lightly touched in the center.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories350 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 8g |
42% |
| Cholesterol 76mg |
25% |
| Sodium 415mg |
18% |
| Total Carbohydrate 53g |
19% |
| Dietary Fiber 1g |
4% |
| Total Sugars 33g |
|
| Protein 5g |
10% |
| Vitamin C 2mg |
2% |
| Calcium 82mg |
6% |
| Iron 1mg |
8% |
| Potassium 93mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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