Ingredients
2 tablespoons butter, softened3/4 cup sugar1 large egg, room temperature2 large egg whites, room temperature1/4 cup unsweetened applesauce2 tablespoons canola oil1 teaspoon grated lemon zest2-1/4 cups all-purpose flour, divided1-1/4 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda1 cup buttermilk2 cups fresh or frozen blueberries1 package (8 ounces) reduced-fat cream cheese, dicedTOPPING:1/4 cup all-purpose flour1/4 cup sugar1 teaspoon grated lemon zest2 tablespoons cold butter
Preparation
In a large bowl, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon zest. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.
In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a 13x9-in. baking dish coated with cooking spray.
For topping, combine the flour, sugar and lemon zest in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter.
Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
