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120 minutes
Prep: 20 minutes
Cook: 40 minutes
924 calories per serving view nutrition facts
1 cake
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| 2 1/2 | cups | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 3/4 | teaspoon | baking soda | |
| 1/2 | cup | oat bran | |
| 1/2 | cup | brown sugar | packed |
| 1/2 | teaspoon | nutmeg | ground |
| 1 | teaspoon | cinnamon | ground |
| 1/3 | cup | canola oil | |
| 1/4 | cup | honey | + 1 tablespoon |
| 1 | cup | milk, skim | |
| 1 | teaspoon | vanilla extract | |
| 5 | large | egg whites | at room temperature |
| 2 | tablespoons | sugar | granulated |
| 1 | pint | blueberries | fresh, washed and dried |
| 1 | x | nonstick cooking spray | |
| Streusal topping | |||
| 3/4 | cup | flour, all-purpose | |
| 3/4 | cup | rolled oats | quick |
| 1/2 | cup | brown sugar | packed |
| 2 | tablespoons | vegetable oil | |
| 1 | tablespoon | vegetable shortening | |
| 2 | tablespoons | honey | |
Preheat oven to 350F.
Spray a 9x13 inch pan with vegetable cooking spray.
Sift the flour, baking powder, and baking soda together in a large bowl.
Stir in the oat bran, sugar, and spices.
Set aside. Beat the oil, honey, milk, and vanilla together and stir well into the dry ingredients.
Beat the egg whites until soft peaks form.
Fold into the batter. Spread the batter into the prepared pan.
Sprinkle the granulated sugar over the blueberries and spread them over the batter.
Sprinkle all the streusel topping over the blueberries and batter.
Bake for 40 minutes or until cooked through. Let cool.
| % Daily Value* | |
| Total Fat 32.0g | 49% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 208mg | 9% |
| Total Carbohydrate 141.0g | 47% |
| Dietary Fiber 8.0g | 32% |
| Sugars 36.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 15% | Iron | 40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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