Adapted from
Bake Sale Favorites
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Batter:
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2 1/3 cups
unbleached flour
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1 1/3 cups
granulated sugar
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1/2 tsp
salt
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6 tbsps
margarine, softened
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6 tbsps
fat-free milk
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3 whole
eggs
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2 tsps
baking powder
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1 tsp
pure vanilla extract
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5 ozs
frozen blueberries
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7 ozs
fat-free cottage cheese
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2 tbsps
granulated sugar
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1 tbsp
lemon peel, grated
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1/4 cup
walnuts, chopped
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1/3 cup
light brown sugar, packed
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1 tsp
cinnamon
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Icing:
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1 cup
powdered sugar
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2 tbsp
fat-free milk
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1/4 tsp
pure vanilla extract
Preheat oven to 350. Prepare a 13 "x 9" pan with cooking spray; set aside. To prepare the batter, combine flour, 1 1/3 cups sugar, and salt in a mixing bowl. With a pastry cutter, add margarine until crumbly. Reserve one cup of mixture. Add 3/4 cup milk, two eggs, baking powder, and one teaspoon of vanilla extract. Mix well. Spread into prepared pan. Sprinkle blueberries over evenly over top. In another mixing bowl, combine cottage cheese, remaining egg, two tablespoons of sugar, and lemon peel. Mix well. Spoon cheese mixture over berries; spreading carefully over entire blueberries. In a small bowl, combine reserved crumb mixture, walnuts, brown sugar, and cinnamon. Sprinkle over the cake. Bake for 45 minutes or until the toothpick inserted in the center comes out clean. Meanwhile, to prepare icing, combine powdered sugar, remaining milk, and remaining vanilla extract until drizzling consistency. Drizzle over the cooled cake.