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Prep 25min
Total1hr20min
Ingredients17
Servings12
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Ingredients
Topping
1/4
cup all-purpose flour
1/4
cup sugar
1/2
teaspoon cinnamon
3
tablespoons margarine or butter
Cake
2
tablespoons fine, dry bread crumbs
2
cups all-purpose flour
1
cup sugar
3
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon cinnamon
1
cup fresh or frozen blueberries, thawed, drained
2
eggs
1/3
cup orange-flavored liqueur or orange juice
1/4
cup margarine or butter, melted, cooled
1
(8-oz.) container sour cream
1
teaspoon grated orange peel
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Steps
1
In small bowl, combine all topping ingredients except margarine; mix well. With pastry blender or fork, cut in 3 tablespoons margarine until mixture resembles coarse crumbs. Set aside.
2
Heat oven to 375°F. Grease 10-inch springform pan or 9-inch square pan. Sprinkle with bread crumbs. In large bowl, combine 2 cups flour, 1 cup sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon; mix well. Stir in blueberries.
3
Beat eggs in medium bowl. Stir in orange liqueur, 1/4 cup margarine, sour cream and orange peel. Add to blueberry mixture; stir just until dry ingredients are moistened. Spoon batter into greased pan. Sprinkle with topping.
4
Bake at 375°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan. Serve warm or cool.
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Three of the most popular orange liqueurs are Cointreau, Grand Marnier and Drambuie. Cointreau, from France, is clear and the least sweet of three. Grand Marnier is sweeter than Cointreau, but not as thick as Drambuie. Drambuie is a Scottish specialty, amber in color and the most syrupy of the three. As well as being a warming after-dinner cordial or ingredient in the Blueberry Muffin Cake, orange liqueurs also add a nice splash of flavor to fresh fruit cups.
Substitute nonfat plain yogurt for the sour cream in this recipe.
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