Blueberry crumb cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Spray | ||
| ⅔ | cup | Sugar |
| ¼ | cup | Stick Margarine Or Butter; Softened |
| 1 | teaspoon | Vanilla Extract |
| 1 | large | Egg |
| 1⅓ | cup | All-Purpose Flour |
| 1 | teaspoon | Baking Powder |
| ¼ | teaspoon | Baking Soda |
| ⅛ | teaspoon | Salt |
| ¾ | 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 |
Directions
Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray. Beat ⅔ c sugar and ¼ c margarine at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1⅓ cups flour into dry measuring cups; level with knife. Combine 1 ⅓ cups flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternating with buttermilk, beginning and ending with flour mixture. Stir in blueberries. Pour into prepared pan. Combine 3 T 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.
Recipe by: Cooking Light, Jan/Feb 98, pg. 83 Posted to recipelu-digest by Jill Proehl <jpxtwo@...> on Feb 27, 1998