If you haven’t noticed, I haven’t been baking much lately. A lot has been going on that has kept me out of the kitchen. However, in what I have had for free time, I have been looking through my CL Annual Recipes cookbook for 1999. Which is where my Longevity Noodles came from (yum – I will be making them again).


This morning since I was up early again, I decided to go ahead an make the Blueberry Crumb Cake recipe I had tabbed and had been thinking about making the last few days. The house smells wonderful this morning and my co-workers are going to be nicely surprised on this Friday morning. :o)

Blueberry Crumb Cake
Cooking Light Annual Recipes, 1999, page 30

Cooking Spray
2/3 cup sugar
1/4 cup stick butter, softened
1 teaspoon vanilla extract
1 large egg
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup lowfat buttermilk
1 cup blueberries
3 tablespoons sugar
3 tablespoons flour
1 tablespoon butter, melted
1 teaspoon ground cinnamon

Preheat oven to 350.

Coat a 9-inch round cake pan with cooking spray. Line bottom with wax paper, and coat wax paper with cooking spray.

Beat 2/3 cup sugar and 1/4 cup butter at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1-1/3 cups flour into dry measuring cups; level with a knife. Comgine flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in blueberries.

Pour into prepared pan. Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

8 servings
Calories: 264
Fat: 8.2 grams
Fiber 1.5 grams
WW Points: 6