cat lover
04-24-2009, 06:24 AM
2 cups all-purpose flour, divided
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
3 tsp ground cinnamon
1/2 tsp salt
3/4 cup butter, softened
1 cup granulated sugar
2 eggs
1 8 oz ctn.fat free dairy sour cream
1 tsp finely shredded lemon peel
1 3/4 cups fresh or frozen blueberries
1/2 cup packed brown sugar
2 tsp ground cinnamon
1/2 cup coarsely chopped slivered almonds
3 tbsp butter
Grease and flour a 9" springform pan and set aside. In a medium bowl combine 1 1/2 cups all purpose flour, whole wheat flour, baking powder, baking soda, nutmeg, and salt and set aside. In a large bowl beat 3/4 cup butter with an electric mixer on medium speed till softened. Add granulated sugar and beat well. Add eggs and sour cream and beat till combined. Add flour mixture and beat on low speed just till combined. Stir in lemon peel and 1 cup of the blueberries.The batter will be thick. Spread into the prepared pan. For the topping, stir together remaining 1/2 cup all purpose flour, brown sugar, cinnamon, and nuts. Cut in 3 tablespoons butter till mixture resembles coarse crumbs. Sprinkle cake with remaining blueberries and then sprinkle with topping. Bake uncovered, in a 350 degree oven for 65 minutes or till toothpick tests clean. Cool in pan on a wire rack for 15 minutes. Remove sides of pan. Cool for 30 minutes more. Serve warm. Makes 12 servings.
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
3 tsp ground cinnamon
1/2 tsp salt
3/4 cup butter, softened
1 cup granulated sugar
2 eggs
1 8 oz ctn.fat free dairy sour cream
1 tsp finely shredded lemon peel
1 3/4 cups fresh or frozen blueberries
1/2 cup packed brown sugar
2 tsp ground cinnamon
1/2 cup coarsely chopped slivered almonds
3 tbsp butter
Grease and flour a 9" springform pan and set aside. In a medium bowl combine 1 1/2 cups all purpose flour, whole wheat flour, baking powder, baking soda, nutmeg, and salt and set aside. In a large bowl beat 3/4 cup butter with an electric mixer on medium speed till softened. Add granulated sugar and beat well. Add eggs and sour cream and beat till combined. Add flour mixture and beat on low speed just till combined. Stir in lemon peel and 1 cup of the blueberries.The batter will be thick. Spread into the prepared pan. For the topping, stir together remaining 1/2 cup all purpose flour, brown sugar, cinnamon, and nuts. Cut in 3 tablespoons butter till mixture resembles coarse crumbs. Sprinkle cake with remaining blueberries and then sprinkle with topping. Bake uncovered, in a 350 degree oven for 65 minutes or till toothpick tests clean. Cool in pan on a wire rack for 15 minutes. Remove sides of pan. Cool for 30 minutes more. Serve warm. Makes 12 servings.