Blueberry-Buttermilk Cake Recipe

Name: Blueberry-Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 plus 2 tablespoons chilled stick margarine, cut into small pieces and divided; 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

Servings: persons

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 plus 2 tablespoons chilled stick margarine, cut into small pieces and divided
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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

1603

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 cups all-purpose flour, 1 1/2 cups packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and more.

Yes, Blueberry-Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Buttermilk Cake

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