Blueberry-Buttermilk Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Almost any berry will work in place of the blueberries on that you can rely. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.
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