Blueberry Crumb Cake Recipe

Cake:
Nonstick cooking spray
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup vegetable shortening
1 cup 2% reduced-fat milk
2 eggs, beaten
1½ cups fresh or frozen blueberries

Topping:
1 cup sugar
½ cup all-purpose flour
¼ cup butter, melted

1. Coat a 13-by-9-inch glass baking dish with nonstick spray.
2. Sift together flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in shortening.
3. Combine milk and eggs; beat until mixed. Add to dry ingredients. Mix lightly. Fold in berries. Spread in pan, cover and refrigerate overnight.

The Next Day
4. Preheat oven to 375F.
5. To prepare the topping, combine sugar, flour and butter in a small bowl. Mix until crumbly. Spread over batter. Bake, uncovered, about 25 minutes, until a cake tester inserted into the center comes out clean and topping is lightly browned. Serves 12.

Recipe reprinted with permission from Carol Gordon’s Sleep On It (Hyperion, 2006).

Nutrition facts per serving: 310 calories, 13g fat, 4g protein, 47g carbohydrates, 1g fiber, 240mg sodium.