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Blueberry Cake Squares Recipe

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This recipe for Blueberry Cake Squares, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Corie Whitehill
Added: Saturday, March 18, 2006


Nonstick cooking spray
2 c. all-purpose flour
1/2 c. granulated sugar
1/4 c. packed brown sugar
1/4 c. toasted wheat germ
1-1/4 tsp baking powder
1 tsp finely shredded orange peel
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/8 tsp ground nutmeg
1/4 c. fat-free milk
1 egg
2 egg whites
1 8-oz plain nonfat yogurt
1/3 c. cooking oil
1-1/2 c. fresh or frozen blueberries
1 tbsp all-purpose flour
1/4 c. chopped walnuts
1/4 c. all-purpose flour
1/4 c. packed brown sugar
1 tbsp melted margarine

Spray a 9x9x2-inch baking pan with nonstick spray; set pan aside. In a large mixing bowl combine the 2 cups flour, granulated sugar, 1/4 cup brown sugar, wheat germ, baking powder, orange peel, cinnamon, baking soda, and nutmeg. In another bowl combine the milk, egg, egg whites, yogurt, and oil. Beat until smooth. Add liquid ingredients to flour mixture, stirring just until combined. Combine 1-1/2 cups blueberries and 1 tablespoon flour; stir into batter. Pour batter into prepared pan. For the topping, in a small bowl combine walnuts, 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, and melted margarine. Mix until crumbly. Sprinkle over batter. Bake at 375 for 35 to 40 minutes.




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