Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup softened butter or margarine
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1 teaspoon gluten free vanilla extract
- Zest of two medium lemons
- Juice of one lemon
- 2-1/2 cups gf flour mix
- 1-1/4 teaspoon xanthan gum
- 2 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 cups fresh blueberries
- TOPPING
- 1 cup chopped pecans
- 1/2 cup sugar
- 1 tsp cinnamon
- =
Directions
Cream together butter and sugar.
Add eggs, one at a time, mixing well after each addition.
In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gluten free flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sourcream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff.
Spread half in a greased 9 x 13 x 2-inch glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping.
Bake at 350 degrees for 35-40 minutes or until cake tests done.
Yield 16-20 servings