Recipe - Blueberry Crumb Cake

Cooking Spray
2/3 cup Sugar
One fourth cup Stick Margarine Or Butter;
Softened
1 teaspoon Vanilla Extract
1 lg Egg
1 1/3 cup AllPurpose Flour
1 teaspoon Baking Powder
One fourth teaspoon Baking Soda
1/8 teaspoon Salt
Three fourths cup LowFat Buttermilk
1 cup Blueberries
3 tablespoon Sugar
3 tablespoon AllPurpose Flour
1 tablespoon Stick Margarine Or Butter;
Melted
1 teaspoon Ground Cinnamon

Preheat oven to 350 degrees. Coat a 9inch round cake pan with cooking
spray; line bottom with wax paper. Coat wax paper with cooking spray. Beat
2/3 cup sugar and One fourth 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 knife. Combine 1 1/3 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 recipeludigest by Jill Proehl jpxtwo@swbell.net on Feb 27,
1998