Blueberry Buttermilk Cake

Photo: flickr user turtlemom4bacon

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 chilled stick margarine plus 2 tablespoons cut into

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

Preparation

1. Preheat oven to 350 F.

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 F 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.

Yield: 16 servings.

NOTES : Here is another "1" that I made!