(a lower fat, dark chocolate snack cake which has a brownie like texture, and is more moist after setting a few hours.)
1Cup whole wheat flour
1Cup white sugar
6Tbsp.cocoa powder
¾tsp. baking powder
½tsp. baking soda
¼tsp. salt
¾Cup water
½Cup blueberries
1Egg
Mix first 6 ingredients in medium bowl.Place water, blueberries, and egg in blender and blend until smooth.Add to flour mixture.Pour into 8x8 pan sprayed with non - stick cooking spray.Bake in preheated 350˚ oven for 30 minutes.Invert onto cake plate when cool.
Top with glaze: Microwave 1 cup frozen light whipped dessert topping, thawed, mixed with ½ cup semisweet chocolate chips for 1 minute at ½ power. Stir until chips are melted.Let cool 5 minutes and spread over cake.
Top with sauce: In blender, combine ½ cup frozen light whipped dessert topping, thawed, and ½ cup fresh blueberries. Cover and blend until smooth.
Top cake with fresh blueberries when serving.
(From Better Homes and Gardens, and a special thanks to Dorothy Olsen)
BLUEBERRY- ALMOND CORNMEALMUFFINS
1¼Cup flour
½Cup cornmeal
½Cup white sugar
2tsp. baking powder
½tsp. salt
½tsp. baking soda
¼tsp. lemon extract or lemon zest
¼Cup chopped almonds
Mix above ingredients in large bowl blending completely.
In separate medium bowl, completely mix together:
2Eggs
1Cup yogurt
¼Cup canola oil
Combine the liquid ingredients into the dry ingredients in the large bowl.
Stir together until completely blended.Gently fold in:
1Cup Blueberries
Spray 12 muffin cups with non-stick cooking spray.Fill the cups with the batter and bake in a pre-heated 400 degree oven for 18 to 20 minutes or until the tops are golden brown.Cool 5 minutes and remove from muffin cups.Serve with butter and honey