Blueberry Pudding Cake

Name: Blueberry Pudding Cake
Yield: 12 servings
Ingredients: 12 ozs fresh blueberries; 2 c unbleached flour; 2 c granulated sugar; 2 tsp baking powder; 1 cup fat-free milk; 6 tbsps margarine, melted; Topping:; 3/4 cup granulated sugar; 1 tbsp cornstarch; 1 cup water, boiling

Adapted from Taste of Home Magazine

12 ozs fresh blueberries
2 c unbleached flour
2 c granulated sugar
2 tsp baking powder
1 cup fat-free milk
6 tbsps margarine, melted
Topping:
3/4 cup granulated sugar
1 tbsp cornstarch
1 cup water, boiling

Preheat oven to 350. Prepare a 9"x13" pan with cooking spray. Spread blueberries onto bottom of pan; set aside. In a mixing bowl, combine flour, two cups sugar, baking powder, milk, and margarine. Mix well. Pour over blueberries in pan. In a liquid measure, combine remaining sugar,cornstrach, and boiling water. Mix until smooh. Pour over top of cake. Bake for one hour, or until toothpick inserted in center comes out clean.

Posted: 9/18/2014

Cakes

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WW Points^* : 6.36

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 307 Calories from Fat 44 (14%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 0g	0%
Sodium 144mg	6%
Potassium 0mg	0%
Total Carbohydrate22g	7%
Dietary Fiber 1g	4%
Sugars 48g
Protein 3g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.