79 low fat blueberry cake Recipes

  • Fourth of July or French Flag White Sheet Cake With Raspberries
    eggs, soft unsalted butter, sugar, vanilla extract and
    12 More
    eggs, soft unsalted butter, sugar, vanilla extract, cake flour, baking powder, salt, low-fat milk, soft unsalted butter, egg yolk (optional), salt, vanilla or 1 tsp almond extract, sugar, milk, blueberries, raspberries
    20 min, 16 ingredients
  • Fruit Pastry Cake
    butter, room temperature, caster sugar and
    7 More
    butter, room temperature, caster sugar, low-fat plain yogurt, eggs, lightly beaten, room temperature, pure vanilla extract, lemons or 1 tsp orange zest, plain flour, baking powder, fruit (strawberries, blueberries, peaches, bananas, apples, pineapple, etc, canned or fresh)
    21 min, 9 ingredients
  • Blackberry-Lemon Pudding Cake
    all-purpose flour, granulated sugar, salt, ground nutmeg and
    10 More
    all-purpose flour, granulated sugar, salt, ground nutmeg, low-fat buttermilk, grated lemon rind, fresh lemon juice, margarine or butter, melted, egg yolks, egg whites (at room temperature ), granulated sugar, blackberries , blueberries, or raspberries, powdered sugar
    14 ingredients
  • Plum Delicious Upside-Down Cake
    butter, brown sugar , packed and
    10 More
    butter, brown sugar , packed, plums, sliced (and peeled if the skins are getting old and wrinkly), blueberries (i use thawed frozen ones that i picked in the summer.), all-purpose flour, baking powder, baking soda, splenda sugar substitute (or sugar if you re not dieting), lemon zest, eggs, vanilla, low-fat buttermilk
    42 min, 12 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Fruit Parfait
    angel cakes (from ralph), broken up pieces and
    3 More
    angel cakes (from ralph), broken up pieces, vanilla pudding or banana cream pudding (jello brand)-mix with 1% low fat milk., fruits-fresh sliced strawberries , sliced kiwi, frozen blueberries, optional: canned mandarins or mango... any fruits combination., light cream
    4 ingredients
  • Floating Berries
    fresh strawberries, sliced, fresh blueberries and
    8 More
    fresh strawberries, sliced, fresh blueberries, angel food cake, low-fat cream cheese, softened, vanilla extract, almond extract, powdered sugar, strawberry glaze, splenda sugar substitute, cool whip
    35 min, 10 ingredients
  • Triple Berry Trifle
    vegetable oil cooking spray, sponge cake , batter and
    7 More
    vegetable oil cooking spray, sponge cake , batter, cartons low-fat vanilla yogurt, sugar, frozen raspberries in light syrup, thawed and undrained, frozen blueberries, thawed, halved fresh strawberries, cream sherry, fresh strawberries , halves
    5 hour 15 min, 9 ingredients
  • Divine Fruit Passion Cake Divine Fruit Passion Cake
    french vanilla cake mix, vanilla pudding mix, nutmeg and
    11 More
    french vanilla cake mix, vanilla pudding mix, nutmeg, jumbo eggs, low-fat milk, vegetable oil, meyer lemon rind, coarsely shredded, fresh meyer lemon juice, fresh wild blueberries, glaze, fresh meyer lemon juice, meyer lemon rind, finely shredded, water, white sugar
    45 min, 14 ingredients
  • Peach-Berry Upside-Down Cake Peach-Berry Upside-Down Cake
    butter, softened and divided, brown sugar and
    13 More
    butter, softened and divided, brown sugar, peach, peeled, pitted, and thinly sliced, blueberries, raspberries, granulated sugar, grated lemon rind, fresh lemon juice, egg whites, egg, all-purpose flour (about 6 oz), baking powder, baking soda, salt, low-fat buttermilk
    15 ingredients
  • Baby Food Plum Cake (Low Fat) Baby Food Plum Cake (Low Fat)
    self rising flour, sugar, oil, unsweetened applesauce and
    10 More
    self rising flour, sugar, oil, unsweetened applesauce, plum baby food or 2 (3 1/2 oz) jars apple-blueberry baby food, egg substitute, egg, cinnamon, nutmeg, butter flavoring, vanilla, almond flavoring, powdered sugar
    55 min, 14 ingredients
  • 3 Layer Cheesy Strawberry Cake 3 Layer Cheesy Strawberry Cake
    flour, sugar, shredded lemon zest, baking powder and
    13 More
    flour, sugar, shredded lemon zest, baking powder, margarine, softened, beaten egg, milk, vanilla, cream cheese , plus, cream cheese (low fat works fine ), sugar, egg, vanilla, lemon juice, sliced fresh strawberries, currant jelly (at room temperature ), fresh blueberries (to garnish ) or 1/2 cup toasted sliced almonds (to garnish)
    1 hour , 17 ingredients
  • Dannon's Sweet Yogurt Cornmeal Cake Dannon's Sweet Yogurt Cornmeal Cake
    cornmeal, all-purpose flour, baking powder, baking soda and
    9 More
    cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar , and, sugar, divided, low-fat vanilla yogurt, divided, egg, canola oil, sliced strawberry, blueberries, orange juice
    40 min, 13 ingredients
  • Melt-In-Your-Mouth Berry Trifle Melt-In-Your-Mouth Berry Trifle
    frozen strawberries, thawed, frozen blueberries, thawed and
    7 More
    frozen strawberries, thawed, frozen blueberries, thawed, sugar, lemon juice, low-fat vanilla yogurt, low-fat sour cream, vanilla extract, fat-free lb cake, raspberry jam
    20 hour 4 min, 9 ingredients
  • Razzle Dazzle Berry Trifle Razzle Dazzle Berry Trifle
    boiling water, raspberry gelatin powder, cold water and
    11 More
    boiling water, raspberry gelatin powder, cold water, ice cubes, bananas, sliced, blueberry pie filling, angel food cake, cubed, orange juice, instant vanilla pudding, low-fat milk, cool whip lite, thawed, blueberries, mint sprig, raspberries
    40 min, 14 ingredients
  • Quick Summer Berry Trifle Quick Summer Berry Trifle
    lemon low fat yogurt or 3 cups nonfat yogurt and
    4 More
    lemon low fat yogurt or 3 cups nonfat yogurt, fat-free whipped topping, angel food cake (14 to 16 oz.), raspberries or 1/2-3/4 cup strawberry preserves, fresh berries (blueberries strawberries, raspberries, blackberries, etc.)
    15 min, 5 ingredients
  • Berries 'n Cream Trifle Berries 'n Cream Trifle
    eagle brand sweetened condensed milk (regular or low-fat ) and
    6 More
    eagle brand sweetened condensed milk (regular or low-fat ), water, instant vanilla pudding (113g), whipping cream , whipped, cake, cubed, sherry wine or 1/4 cup orange juice, divided, pie filling (raspberry, cherry or blueberry)
    20 min, 7 ingredients




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