Blueberry Buttermilk Cake

Serves: 16
WW Points: 6

3 1/2 cups all-purpose flour
1 1/2 cups brown sugar, packed
1 teaspoon cinnamon -- ground
1/4 teaspoon nutmeg -- ground
1/4 teaspoon salt
1/2 cup margarine -- chilled and cut into small pieces
2 tablespoons margarine -- chilled and cut into small pieces
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk, low-fat
1/2 cup egg substitute
1/2 cup apple butter
1 teaspoon vanilla extract
1/2 teaspoon lemon rind -- grated
2 cups blueberries -- fresh

Preheat oven to 350°

Combine flour, brown sugar, cinnamon, nutmeg, and salt 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.

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.

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 350° 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.

Nutritional Analysis:
Per Serving: 292 Calories; 8g Fat (25.9% calories from fat); 5g Protein; 50g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 250mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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