Blueberry Snack Cake

By Cindy_Wicker

Ingredients

• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 1/2 cup cold butter, cubed
• 1 teaspoon baking powder
• 1 cup milk
• 2 eggs, separated
• 2 cups fresh or frozen blueberries

Details

Servings 16

Preparation

Step 1

In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside 3/4 cup for topping. Beat in the baking powder, milk and egg yolks to remaining mixture until well combined. Beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Yield: 15-18 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 serving (1 piece) equals 185 calories, 6 g fat (4 g saturated fat), 39 mg cholesterol, 88 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

5 WW Points Plus