2 c. fresh blueberries
1 tbsp. sugar
2 tsp. orange rind, grated
1/4 c. stick butter or Benecol, softened
1/2 c. sugar
1/2 c. egg substitute or 1 whole egg and 1 egg white, beaten
1 1/2 c. cake flour, sifted
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. vanilla lowfat yogurt
3 tbsp. frozen orange juice concentrate, thawed
1 tsp. vanilla extract
vegetable cooking spray
crumb topping

Preheat oven to 350°F. Combine blueberries, sugar and orange rind; toss and set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Beat in egg substitute. Combine flour, baking powder, baking soda and salt. Combine yogurt, orange juice concentrate and vanilla, mixing well. Add flour mixture alternately with yogurt mixture, beginning and ending with dry ingredients, beating at low speed just until blended after each addition. Pour batter into an 8-inch square baking pan coated with cooking spray; top with blueberry mixture. Sprinkle with crumb topping; bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool slightly on a wire rack; serve warm.

Crumb Topping:

3 tbsp. Grape Nuts cereal
2 tbsp. cake flour
2 tbsp. light brown sugar
1/2 tsp. ground cinnamon
2 tbsp. stick butter, softened

Combine dry ingredients in a small bowl; add butter and mix until crumbly.