Blueberry Buckle

Virtually Fat-Free. Recipe says to cut into 8 squares after baking (which are huge), so instead cut into 16 squares which lets you add a scoop of fat-free ice cream on top!

Preparation Time: 15 minutes

Baking Time: 35 minutes

Preheat oven to 375

  • Coat a 9” x 13” baking dish with cooking spray
  • 2 bags Frozen blueberries (12 oz ea) or 2 pints fresh, wash, & drained,
  • 3T Sugar
  • 1/2 Cup Orange juice
  • 1 Cup Whole-wheat pastry flour
  • 1/2 Cup Sugar
  • 1 tsp. Baking Powder
  • 3 Egg Whites
  • 1/4 tsp. Lemon, orange, or almond extract (optional)
  • 1 T Sugar
  • Fat Free Vanilla Ice Cream (OPTIONAL)

 

Berry Bottom: Spread blueberries in baking dish. (let frozen berried thaw partially). Sprinkle sugar on top.

Topping: Mix next 6 ingredients in medium bowl. Drop 8 equal spoonfuls on top of blueberries in 2 rows of 4 (or 16 in 2 rows of 8 for smaller servings)

Sprinkle sugar over dough. Bake for 35 min or until lightly browned.

Take out of oven. Serve warm with a scoop of fat-free vanilla ice cream or yogurt.

  • You can substitute 1/2 cup whole-wheat flour and 1/2 cup all-purpose flour.
  • I substituted Splenda Baking Sugar for the regular sugar (saves ½ the calories and carbs).

 

Since cutting the servings in half and used Splenda there are only 65 calories per serving with 1/2 fat grams!

Info below of for 8 servings using
regular sugar without ice cream:
Calories 165
Cholesterol 0mg
Calories from fat 4%
Sodium 72mg
Fat <1g
Protein 3g
Saturated Fat 0g
Carbohydrates 39g
Fiber 4g
Sugars 26g