Blueberry Crumb Cake

1 pkg. Pillsbury Plus white cake mix
1/2 c. butter or margarine, melted
2 egg whites
1/2 c. sour cream
1 tsp. lemon juice
1 c. fresh or frozen blueberries

Sauce:
1/4 c. sugar
1/2 c. water
1 c. fresh or frozen blueberries

Heat oven to 350 degrees. In medium bowl, combine 2 cups dry cake mix with margarine; stir until well combined. Spread evenly in a 9-inch pie pan. Bake at 350 degrees for approximately 20 minutes until nicely browned. Cool; crumble into fine crumbs.
Reserve 1/2 cup crumbs for topping; press remaining crumbs in bottom and up sides of pie pan to form crust.

In medium bowl, beat egg whites until stiff peaks form. Combine sour cream and lemon juice; fold into beaten egg whites. Add remaining dry cake mix until well blended.

Gently stir in 1 cup blueberries. Spoon batter evenly over crust. Sprinkle with reserved crumbs. Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean.

Cool. In small saucepan, combine sugar and water; cook over high heat until sauce boils, stirring occasionally. Stir in 1 cup blueberries; bring to a second boil. Cut cake into wedges;
serve with blueberry sauce. (If frozen blueberries are used, thaw and drain completely before using.) Cake also tastes great without the sauce.
Betty AZ 

http://www.nancyskitchen.com