Meal Type: Bread, Breakfast
A deliciously simple homemade cake...enjoy!
1/4 cup cup(s) - Sliced Almonds
1/4 cup Unsweetened Applesauce
1/4 cup Sour cream
1 teaspoon Cinnamon
Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (-or- low carb sweetener of your choice, equal to 1 teaspoon sugar)
2 Large eggs
1/2 cup Water, plus 1 Tablespoon
1 Package Carb Counters™ Low Carb Blueberry Muffin Mix
Preheat oven to 350 degrees.
Spray an 8"x 8" square baking pan with non-stick cooking spray.
In medium-sized bowl, place inner bag one of the muffin mix and remove 1 Tablespoon and place in cup. Set the cup aside. In bowl, add the sour cream,eggs, applesauce, 1/2 cup water and whisk until well-blended. Add half of the almonds (2 Tablespoons). Stir in with spoon. In small cup, combine bag 2 (blueberries) with remaining Tablespoon of water and stir. Lightly fold blueberries into batter in bowl and spoon evenly into baking pan. Add cinnamon and sweetener to remaining dry mix in cup, and stir. Sprinkle remaining almonds over top of cake and sprinkle cinnamon mix over the almonds. Dot with fresh or frozen blueberries if desired.
Bake for 25 minutes or until cake is risen and cake is firm to the touch when pressed lightly in center. Makes 9 servings - 5 net carbs per serving. Serve warm or at room temperature. Refrigerate leftovers - freeze for up to two months.
Low-fat or fat-free variation:Use light or fat-free cream cheese