Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1042
Calories
29g
Protein
40g
Fat
143g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 c. sugar
- 1/4 c. vegetable oil
- 1 egg
- 1/2 c. milk
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. blueberries, well drained
- TOPPING
- 1/4 c. butter
- 1/2 c. sugar
- 1/3 c. flour
- 1/2 tsp. cinnamon
- =
Directions
1
Combine with fork or pastry cutter. Crumble over cake batter. Cream together sugar, oil and egg until lemon colored. Stir in milk. Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in
2
blueberries. Spread batter into greased and floured 9x9 square pan. Sprinkle
3
with topping. Bake for 45-50 minutes at 375 degrees.
Recipe sourced from
fandom