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Blueberry Crumb Cake

Source of Recipe

Adapted from - The Diabetic Newsletter - e-mail
Exchanges
Yield: 12 Servings

- 4 tablespoons margarine
- 1 egg
- 5-1/2 teaspoons Splenda Granular...or... 18 packets Splenda sweetener
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup reduced-fat buttermilk
- 1/2 teaspoon vanilla
- Blueberry Crumb Topping (recipe follows)

Beat margarine, egg, and Splenda Granular in medium bowl until smooth. Mix in combine flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients.

Pour batter into greased and floured 8-inch square cake pan;
sprinkle Blueberry Crumb Topping evenly over batter. Bake at
350 degrees F. until toothpick inserted in cakes comes out
clean, 35 to 40 minutes. Serve warm.

BLUEBERRY CRUMB TOPPING
- 1/3 cup all-purpose flour
- 3-1/2 teaspoons Splenda Granular...or...12 packets Splenda sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon maple extract
- 4 tablespoons cold margarine, cut into pieces
- 1 cup fresh, or frozen, blueberries

Combine flour, Splenda Granular, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss.

Per Serving (1/12 of Recipe)equals: Calories: 196, Fat: 11 g, Cholesterol: 24 mg, Sodium: 333 mg, Protein: 6.5 g, Carbohydrate: 18 g ++++ Exchanges: 1 Bread/Starch, 2-1/2 Fat