Blueberry-Buttermilk Cake

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Almost any berry will work in place of the blueberries on that you can rely.
16 servings


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3 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup plus 2 tablespoons chilled stick margarine, cut into small pieces and divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/2 cup egg substitute
1/2 cup apple butter
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
Cooking spray
2 cups fresh blueberries


Preheat oven to 350°.

Combine first 5 ingredients in a large bowl; cut in 1/2 cup margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Place 1 cup flour mixture in a small bowl; cut in 2 tablespoons margarine to form a streusel; set aside.

Add baking powder and baking soda to remaining flour mixture in large bowl; stir well. Combine buttermilk, egg substitute, apple butter, vanilla, and lemon rind. Pour buttermilk mixture over flour mixture; beat at low speed of a mixer until well-blended.

Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Top batter with blueberries, and sprinkle with reserved streusel. Bake at 350° for 50 minutes or until a wooden pick inserted in center of cake comes out clean. Let cake cool in pan on a wire rack.

Created date

May 1997

Nutritional Information

Calories 259
Caloriesfromfat 27 %
Fat 7.9 g
Satfat 1.7 g
Monofat 3.2 g
Polyfat 2.4 g
Protein 4.7 g
Carbohydrate 42.9 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 189 mg
Calcium 78 mg