Low fat cake with blueberry sauce



1 3/4 cups of all purpose flour

5 teaspoons of baking powder

1 egg

2 tablespoons of butter, softened 30 ml

1 cup of sugar

2 teaspoons of vanilla extract

1 cup of milk


120 ml MCal Citrate liquid (with or without vitamin D)

1 cup of frozen blueberries, thawed

1 tablespoon of honey

  1. Place rack in center of oven. Preheat oven to 350 °F. Line the bottom of an 8 inch spring form pan with parchment paper. Butter and flour the sides.
  2. In a bowl, mix flour and baking powder.
  3. In another bowl, whisk the egg, butter and sugar with a hand mixer until the mixture becomes creamy and smooth, about 5 minutes. Add vanilla.
  4. At low speed or with a wooden spoon, add the dry ingredients alternately with the milk. Do not over mix.
  5. Pour the batter into the pan and bake about 50 minutes or until one toothpick inserted in center comes out clean. Let cool. Remove from pan and let cool.
  6. While the cake is baking, prepare the sauce. Put all the ingredients in a blender and blend until smooth.
  7. Cut the cake into 8 pieces and, just before serving, pour 3 tbsps of the sauce on each of 8 pieces.

Per serving;

Calories: 310

70 g carbohydrates

4.5 g lipids

1 g fibre

5 g protein

535 mg calcium