Ingredients
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3/4 cup sugar, divided
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1/4 cup margarine, softened
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1 teaspoon grated fresh lemon rind
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1 1/2 cups flour (I use 1/4 cup oat flour and 1/4 cup mix of wheat germ and bran with 1 cup white flour)
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1/2 teaspoon baking soda
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vegetable oil cooking spray
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1 tablespoon flour
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2 cups fresh blueberries
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1 teaspoon ground cinnamon
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1/8 teaspoon ground allspice
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1 teaspoon powdered sugar
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1 large egg
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1/2-3/4 cup plain nonfat yogurt
Instructions
- Combine 1/2 cup sugar and next 3 ingredients; beat at medium speed with an electric mixer 5 minutes.
- Combine 1 1/2 cups flour and baking soda; add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
- Pour batter into a 9 1/2-inch round tart pan coated with cooking spray, spreading evenly over bottom and up sides of pan.
- Combine remaining 1/4 cup sugar, 1 tbls.
- flour, and next 3 ingredients, tossing gently.
- Spoon over batter, leaving a 1/2-inch border.
- Bake at 350* for 45 minutes or until lightly browned; cool 20 minutes on a wire rack.
- Sprinkle with powdered sugar.
- Yield: 10 servings Enjoy!