Grandma's Blueberry Brunch Cake
From: River Road Recipes III by The Junior League of Baton Rogue
(Favorite Recipes Press; August 1997; ISBN: 096130264X; Spiral)
Cookbook Heaven @ Recipelink.com

Grandma never measures anything. So when I want one of her recipes, I have to go into the kitchen while she cooks, armed with a bevy of measuring tools. She scoops up a handful of flour. Then I coax her into dropping it into a measuring cup for that instant it takes me to document the amount. We then repeat the process with each pinch of seasoning, dollop of butter, splash of buttermilk. And despite all this scientific accuracy, it never tastes quite the same. Maybe it's her pots.

Servings: 16

• 1/3 cup tub (soft) margarine
• 3/4 cup sugar
• 1 whole egg plus 4 egg whites, lightly beaten
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons soda
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1/2 cup light sour cream
• 3/4 cup nonfat plain yogurt
• 2 cups unbleached white flour, sifted
• 2 cups fresh or frozen blueberries

Topping

• 2 tablespoons tub (soft) margarine
• 3/4 cup brown sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon

1. Preheat oven to 350 degrees.
2. Cream margarine and sugar. Add egg, egg whites, baking powder, salt, soda and extracts.
3. Blend together sour cream and yogurt.
4. Alternating, add flour and sour cream mixture to butter mixture.
5. Fold in blueberries. Do not over mix.
6. Pour into a cake pan approximately 9x13x2 inches well sprayed with vegetable oil cooking spray.
7. For the topping, cream margarine and brown sugar. Add flour and cinnamon to get a semi-dry and lumpy mixture. Sprinkle on top of the batter.
8. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. The topping should melt and partially sink into the batter.

Patty Young