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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 14 |
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Every time I have company for dinner or go to someone's house for a meal, I'm asked to make this.Leslie Palmer, Swampscott, Massachusetts Ingredients:
1/3 cup butter, softened |
3/4 cup sugar |
1 egg |
1/4 cup egg substitute |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (8 ounces) reduced-fat sour cream |
1 cup fresh or frozen blueberries |
topping: |
3 tablespoons sugar |
2 teaspoons ground cinnamon |
2 teaspoons confectioners' sugar |
Directions:
1. In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine sugar and cinnamon; sprinkle half over batter. Repeat layers.
3. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 14 servings.
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