Ingredients
1/3 cup butter, softened3/4 cup plus 3 tablespoons sugar, divided1 large egg1/4 cup egg substitute1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 cup reduced-fat sour cream1 cup fresh or frozen blueberries2 teaspoons ground cinnamon2 teaspoons confectioners’ sugar
Preparation
In a large bowl, beat the butter and 3/4 cup sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine cinnamon and remaining sugar; sprinkle half over batter. Repeat layers.
Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
