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Buttermilk Blueberry Bake Recipe

Diabetic Friendly Recipe

Using whole wheat flour for some of the flour adds nutritional value to this tasty Buttermilk Blueberry Bake. It is flavored with orange juice and bursting with blueberries. The Blueberry Grunt is delicious served with fat-free, no-sugar-added ice cream or frozen yogurt, or with dollops of light or fat free whipped topping.

Blueberries for Buttermilk Blueberry Bake

Recipe Ingredients

1/3 cup whole-wheat flour
1/3 cup unbleached all purpose flour
2 teaspoons baking powder
1 tablespoon fructose fruit sugar
1 cup buttermilk
2 tablespoons frozen orange juice concentrate
2 cups fresh blueberries
Drained orange yogurt (optional)

Recipe Directions

Preheat oven to 350-degrees.

Coat an 8-inch square baking pan with non-stick cooking spray.

In a medium-size bowl, blend flours, baking powder and fructose. Gradually stir in buttermilk and orange juice and blend. Turn into baking pan and top with berries.

Bake until lightly browned, about 40 minutes. Top with a dollop of yogurt, if desired.

Nutrition Information

Recipe makes 6 servings
Calories: 105; Carbohydrates: 22g; Protein: 3g; Total Fat: >1g; Cholesterol: 2mg; Sodium: 150mg
Exchanges: 1-1/2 Starch/Bread

Bonus Recipe: Blueberry Grunt

Blueberry Grunt

1-1/2 tablespoons cornstarch
3/4 cup measurable sweetener
1/2 cup water
1 teaspoon lemon juice
1 teaspoon grated orange rind
4 cups fresh or frozen blueberries
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/3 cup measurable sweetener (or eight packets)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons cold margarine, cut into pieces
1/2 cup skim milk
1/2 teaspoon grated orange rind

Mix cornstarch, 3/4-cup sweetener, water, lemon juice, and 1-teaspoon grated orange rind in 8-inch skillet. Add blueberries and heat to boiling. Boil, stirring constantly, until mixture is thickened, one minute. Reduce heat and simmer, uncovered, five minutes.

Combine flour, baking powder, remaining sweetener, spices, and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Stir in milk, forming soft dough; stir in 1/2-teaspoon orange rind. Spoon dough in six mounds on simmering blueberry mixture. Cook, covered, on low heat until dumplings are done, 12 to 14 minutes. Serve warm.

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