You could substitute cranberries in this recipe if you prefer (it will just be a bit more tart than the blueberry version).
- 1 cup cake flour, (regular white flour can be substituted)
- 1 cup whole-wheat pastry flour, or 2 cups of cake flour
- 1 1/4 cup granulated sugar, or sugar substitute
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons canola oil
- 5 tablespoons fat-free or light sour cream
- 3/4 cup low-fat milk
- 1 large egg
- 2 cups fresh or frozen blueberries
- 6 tablespoons cake flour or white flour
- 3/4 teaspoon ground cinnamon
- 2 tablespoons butter or no-trans fat margarine
- canola cooking spray
- Step 1
- Coat a 9x9x2-inch square baking dish (or similar round pan) with canola cooking spray.
- Step 2
- Add cake flour, whole-wheat pastry flour, 3/4 cup sugar, baking powder, salt, canola oil, 3 tablespoons fat-free sour cream, low-fat milk, and egg to large mixing bowl and beat for about 30 seconds until blended. Carefully stir in blueberries and spread in prepared pan.
- Step 3
- Add the remaining ingredients for crumb topping to a small food processor (or use a pastry blender and a medium-sized bowl) and mix together briefly -- just until blended and crumbly. Sprinkle topping evenly over cake batter.
- Step 4
- Cover dish well and put in refrigerator overnight.
- Step 5
- In the morning, preheat oven to 375°F. Bake in center of oven until cake tests done (about 45 minutes).
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