Orange-Blueberry Streusel Cake(Low-Fat)

• 1/4 c. sugar
• 2 Tbsp. all-purpose flour
• 2 tsp. grated fresh orange rind
• 1/2 tsp. ground cinnamon
• 1 Tbsp. margarine
• 1 (16.5 oz.) box light, 97% fat-free wild blueberry muffin mix
• 3/4 c. fresh orange juice
• 1 tsp. vanilla extract
• 1 egg white
• vegetable cooking spray

1. Combine sugar and next 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
2. Set aside.
3. Remove blueberries from muffin mix box.
4. Drain and rinse blueberries and set aside.
5. Combine muffin mix and next 3 ingredients in a bowl, stirring just until dry ingredients are moistened.
6. Gently fold in blueberries.
7. Pour batter into an 8-inch square baking dish coated with cooking spray.
8. Sprinkle sugar mixture over batter.
9. Bake at 400u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan on a wire rack.
11. Yield:
12. 12 servings.
13. Serving size 1 (2 1/2 x 2-inch) piece.
14. Per serving:
15. 2 grams fat and 129 calories.
16. Preparation time:
17. 9 minutes.
18. Cooking time:
19. 25 minutes.

sugar, flour, orange rind, ground cinnamon, margarine, light, orange juice, vanilla extract, egg, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849795 (may not work)