Blueberry Buckle, Lowfat
Source of Recipe
Cooking Light, Sept. 1995, page 138
List of Ingredients
1/2 cup sugar
3 tablespoons margarine softened
1/2 cup low-fat sour cream
1/2 teaspoon grated orange rind
1 egg
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon baking soda
1/8 teaspoon salt
3 egg whites at room temperature
1/4 cup sugar
2 cups blueberries
Vegetable cooking spray
1 tablespoon margarine
1/2 cup sifted powdered sugar
1 tablespoon water
1 teaspoon vanilla extract Recipe
Combine 1/2 cup granulated sugar and 3 tablespoons margarine in a large bowl; beat at medium speed of a mixer until light and fluffy (about 5 minutes). Add sour cream, orange rind, and egg, and beat until well-blended. Combine flour, cornmeal, baking soda, and salt; add to sour cream mixture, beating just until the dry ingredients are moistened. Beat egg whites until foamy. Gradually add 1/4 cup of granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold the egg white mixture into the sour cream mixture, and fold in the blueberries.Spoon the batter into a 9-inch cake pan coated with cooking spray. Bake at 350¼F for 40 minutes or until the cake springs back when lightly touched in center. Let cool in pan for 15 minutes on a wire rack. Place 1 tablespoon of margarine in a small saucepan, and cook over medium heat until browned. Remove from heat, and let cool slightly. Stir in powdered sugar, water, and vanilla, and drizzle over the cake. Yield: 8 servings
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