Blueberry-Buttermilk Cake

• 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 350u0b0.
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 350u0b0 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.

flour, brown sugar, ground cinnamon, ground nutmeg, salt, margarine, baking powder, baking soda, lowfat buttermilk, egg substitute, apple butter, vanilla, lemon rind, cooking spray, fresh blueberries

Taken from www.myrecipes.com/recipe/blueberry-buttermilk-cake (may not work)