Raspberry-Blueberry Kuchen

By dashy_65

Ingredients

• 1 3/4 c. flour
• 1/4 c. plus 2 T. sugar
• 2 1/4 t. B.P.
• 1/4 t. salt
• 1/4 t. cinnamon
• 1/8 t. nutmeg
• 1/4 c. plus 3 T. skim milk
• 3 T. vegetable oil
• 1 T. vanilla
• 1 egg, lightly beaten
• 2 c. fresh raspberries
• 1 c. fresh blueberries
• 3 T. sugar
• 1/2 c. red currant jelly, melted

Details

Servings 15

Preparation

Step 1

Combine first 6 ingds. in large bowl; make well in center. Combine milk and next 3 ingds.; stir well. Add to dry ingds, stirring just until moistened. Spread batter evenly in thin layer over bottom of 13X9 pan coated with Pam. Scatter fresh berries over batter; sprinkle with 3 tablespoons sugar. Caver and bake at 350* for 25 minutes. Uncover and bake an additional 15 minutes or until toothpick comes out clean. Spoon melted jelly over kuchen. Serve warm or at room temperature.

Note: If using frozen berries do not thaw first.

159 cal, 3.4g fat, 29.7g carb, 2.1g fiber, 95mg sod.