• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Blueberry Buckle

  • Recipe Submitted by on

Category: Fruit, Cobblers

 Ingredients List

  • 1/2 c Sugar
  • 3 tb Margarine; softened
  • 1/2 c Low-fat sour cream
  • 1/2 ts Grated orange rind
  • 1 Egg
  • 1/2 c All-purpose flour
  • 1/4 c Yellow cornmeal
  • 1/4 ts Baking soda
  • 1/8 ts Salt
  • 3 Egg whites; at room
  • -temperature
  • 1/4 c Sugar; additional
  • 2 c Blueberries
  • Vegetable cooking spray


1 tb Margarine
1/2 c Sifted powdered sugar
1 tb Water
1 ts Vanilla extract

OVEN: 350 Coat a 9- inch cake pan with vegetable cooking spray.

Combine 1/2 cup granulated sugar and 3 tablespoons margarine in a large
bowl; beat at medium speed of a mixer until light and fluffy (about 5

Add sour cream, orange rind, and egg, and beat until well-blended.

Combine flour, cornmeal, baking soda, and salt; add to sour cream mixture,
beating just until the dry ingredients are moistened.

Beat egg whites until foamy.

Gradually add the remaining 1/4 cup of granulated sugar, 1 tablespoon at a
time, beating until stiff peaks form. Gently fold the egg white mixture
into the sour cream mixture, and fold in the blueberries.

Spoon the batter into prepared pan.

Bake for 40 minutes or until the cake springs back when lightly touched in

Let cool in pan for 15 minutes on a wire rack.

GLAZE: Place 1 tablespoon of margarine in a small saucepan, and cook over
medium heat until browned. Remove from heat, and let cool slightly.

Stir in powdered sugar, water, and vanilla, and drizzle over the cake.

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