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Blueberry Kuchen Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Egg beaters||1⁄2 Cup (8 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs), softened|
|Blueberry pie filling||21 Ounce (1 Can)|
|Streusel topping||1 Cup (16 tbs)|
Calories 809 Calories from Fat 181
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 9.1 g45.6%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 485.6 mg20.2%
Total Carbohydrates 141 g46.9%
Dietary Fiber 3 g12.1%
Sugars 77.4 g
Protein 17 g34%
Vitamin A 17.5% Vitamin C 0.99%
Calcium 27.4% Iron 16.9%
*Based on a 2000 Calorie diet
In another small bowl, combine Egg Beaters, milk and vanilla; set aside.
In medium bowl, with electric mixer at medium speed, beat granulated sugar and margarine until creamy.
Alternately add flour mixture and egg mixture, blending well after each addition.
Spread batter into greased 9-inch square baking pan.
Bake at 350°F for 20 minutes.
Spoon blueberry pie filling over batter; sprinkle Streusel Topping over filling.
Bake for 10 to 1 5 minutes more or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Drizzle with Powdered Sugar Glaze if desired.
Cut into 12 (3 x 2-inch) pieces.