Blueberry Brunch Cake

From Cooking Light magazine. Very good!

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1  tablespoon flour
• 3⁄4 cup sugar
• 6  tablespoons butter, softened
• 1  large egg
• 1  large  egg white
• 1 2⁄3 cups flour
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup low-fat buttermilk
• 1⁄4 cup  orange juice
• 1  teaspoon  grated fresh lemon rind or 1  teaspoon  orange rind
• 1  teaspoon vanilla extract
• 1 1⁄2 cups fresh blueberries

• topping

• 2  tablespoons turbinado sugar or 2  tablespoons brown sugar
• 1⁄8 teaspoon ground nutmeg
• 1⁄2 cup low-fat sour cream
• 1  teaspoon vanilla
• 1 (8 ounce) carton low-fat vanilla yogurt
• 3⁄4 cup fresh blueberries

Directions

1. Preheat oven to 350.
2. Coat bottom of a 10-inch spring form pan with cooking spray, line with parchment or wax paper.
3. Coat bottom and sides with cooking spray; dust with 1 T.
4. flour.
5. Combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes).
6. Add egg and egg white; beat well.
7. Lightly spoon flour into dry measuring cups; level with knife.
8. Combine flour, baking powder, baking soda and salt in a small bowl; sir well with a whisk.
9. Combine the buttermilk, orange juice, lemon rind and 1 t.
10. vanilla in another small bowl.
11. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with the flour mixture, Fold in 1 ½ cups blueberries.
12. Spoon batter into prepared pan.
13. Combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter.
14. Bake at 350 for 40 minutes or until toothpick inserted comes out clean.
15. Cool in pan 10 minutes on wire rack.
16. Remove sides from pan.
17. Combine sour cream, yogurt, and 1 t.
18. vanilla.
19. Serve cake warm or at room temperature with sour cream mixture and a sprinkling of blueberries.