Servings:3 | Calories:1024 | Total Fat:26g | Chol:64mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 26g
40 %
Sat Fat 3g
15 %
Total Carb 195g
65 %
Fiber 6g
24 %
Sugars 122g
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Cholesterol 64mg
21 %
Sodium 1436mg
60 %
Protein 12g
23 %
Calories:
40% Others combined
20% Granulated sugar
20% Granulated sugar
19% Canola oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 large Yukon Gold potato, peeled and cut into small chunks 3/4 cup whole-wheat pastry flour (see Note) 3/4 cup cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/4 cup canola oil 1 large egg 1/2 teaspoon coconut extract or vanilla extract 1/2 cup nonfat buttermilk (see Tip) 1 cup blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish 3/4 cup granulated sugar 3 tablespoons water 1/4 teaspoon cream of tartar Pinch of salt 2-3 tablespoons blueberry preserves or jam 1/4 teaspoon coconut extract or vanilla extract
Directions : View recipe directions on eatingwell.com
