Blueberry Crumb Cake

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 264
Caloriesfromfat 28 %
Fat 8.2 g
Satfat 1.7 g
Monofat 3.4 g
Polyfat 2.5 g
Protein 4.3 g
Carbohydrate 43.7 g
Fiber 1.5 g
Cholesterol 28 mg
Iron 1.4 mg
Sodium 193 mg
Calcium 75 mg

Ingredients

Cooking spray
2/3 cup sugar
1/4 cup stick margarine or butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
1 cup blueberries
3 tablespoons sugar
3 tablespoons all-purpose flour
1 tablespoon stick margarine or butter, melted
1 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.

Beat 2/3 cup sugar and 1/4 cup margarine at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Combine 1 1/3 cups flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in blueberries.

Pour into prepared pan. Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Note:

January 1998