Blueberry Cake Bars

Makes 24 servings
Ingredients:
CRUMB TOPPING:
1/3 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground cardamom, if desired
3 Tbsp, firm butter or margarine
BARS:
1 cup granulated sugar
1/3 cup butter or margarine, softened
1/4 cup fat free buttermilk
2 eggs or 1/2 cup fat free egg product
1 1/4 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1 cup frozen blueberries (from 16 oz bag), thawed, drained
Directions:
TOPPING:
In medium bowl, mix 1/3 cup flour, 1/3 cup of granulated sugar, the cinnamon and cardamom. Cut in 3 tbsp butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until mixture is crumbly; set aside.
BARS:
Heat oven to 350 degrees. Grease bottom only of 13x9 inch pan with shortening or cooking spray. In large bowl, beat one cup granulated sugar and 1/3 cup butter with electric mixer on medium speed until creamy. Beat in buttermilk and eggs on low speed until smooth. Beat in flour, baking powder and salt. Spread in pan. Sprinkle with blueberries and topping. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.
Nutrion facts per serving:
1 bar
Cal: 120
Fat: 4.5 g
Cholesterol: 30 mg
Sodium: 70 mg
Carbs: 19 g
Fiber: 0 g
Protein: 2 g