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Add a photoServings: 8
Ingredients
- 2 c. Blueberries, rinsed and dra ned, fresh
- 3/4 c. Sugar
- 2 tsp Lemon juice
- 1/4 c. Butter, room temperature
- 1 x Egg
- 1 1/4 c. Flour, sifted
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 c. Lowfat milk
- 1 tsp Vanilla
- 1 x 9" pie crust, unbaked
Directions
- Combine blueberries, 1/2 c. of the sugar and all the lemon juice in a saucepan. Stirring gently, heat mix till it is simmering and sugar is dissolved. Let cold to lukewarm while preparing cake batter. Cream butter, add in 1/4 c. sugar and cream thoroughly. Add in egg and mix well. Sift flour with baking pwdr and salt. Alternately, add in with lowfat milk to egg mix. Add in vanilla. Gently, fold blueberry sauce into batter. Pour batter into unbaked pie shell. Bake in a preheated 375 degree oven for 30 to 35 minutesor till cakes tests done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 358 | |
| Calories from Fat 125 | 35% |
| Total Fat 14.04g | 18% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 476mg | 20% |
| Potassium 104mg | 3% |
| Total Carbs 54.36g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 23.22g | 15% |
| Protein 4.4g | 7% |
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