Ingredients

Instructions

  1. Spray a 10-inch flute tube pan with cooking spray and then dust lightly with flour.
  2. In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes.
  3. Beat in the egg substitute and vanilla.
  4. In another bowl, combine the flour, baking powder, baking soda and salt.
  5. Add dry ingredients to the egg mixture alternately with the sour cream.
  6. Gently fold in the blueberries.
  7. In a small bowl, combine the topping ingredients.
  8. Spoon half of the batter into the prepared pan.
  9. Sprinkle half of the "topping" ingredients over this layer.
  10. Spoon the remaining half of batter into the pan and top the batter with the remaining topping mixture.
  11. Bake at 350F for 40-50 minutes or until a pick comes out clean.
  12. Cool cake for 10 minutes before removing from pan to a wire rack to cool.
  13. Before serving, dust with confectioners' sugar if desired.