Susan,IL (09:23:16 AM) :

Blueberry Buckle

Serving Size : 8

1/2 cup sugar
3 tablespoons margarine -- softened
1/2 cup low-fat sour cream
1/2 teaspoon grated orange rind
1 egg
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon baking soda
1/8 teaspoon salt
3 egg whites -- at room temperature
1/4 cup sugar
2 cups blueberries
Vegetable cooking spray
1 tablespoon margarine
1/2 cup sifted powdered sugar
1 tablespoon water
1 teaspoon vanilla extract

Combine 1/2 cup granulated sugar and 3 tablespoons margarine in a large bowl; beat at medium speed of a mixer until light and fluffy (about 5 minutes). Add sour cream, orange rind, and egg, and beat until well-blended.

Combine flour, cornmeal, baking soda, and salt; add to sour cream mixture, beating just until the dry ingredients are moistened.

Beat egg whites until foamy. Gradually add 1/4 cup of granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold the egg white mixture into the sour cream mixture, and fold in the blueberries.

Spoon the batter into a 9-inch cake pan coated with cooking spray. Bake at 350 degrees for 40 minutes or until the cake springs back when lightly touched in center. Let cool in pan for 15 minutes on a wire rack.

Place 1 tablespoon of margarine in a small saucepan, and cook over medium heat until browned. Remove from heat, and let cool slightly. Stir in powdered sugar, water, and vanilla, and drizzle over the cake. Yield: 8 servings (serving size: 1 wedge).
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NOTES : Although buckles traditionally call for some type of berries, fruits such as peaches or pears make a flavorful substitute.