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This recipe puts the blueberries grown in our area to good use. It's a great summertime dessert.Frances Colley, Coos Bay, Oregon
This recipe is:
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 each) equals 250 calories, 7 g fat (4 g saturated fat), 100 mg cholesterol, 77 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Sponge Cake with Blueberry Topping in
April/May 2001, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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