Still winding down from the holiday frenzy? Why not start the weekend with a leisurely breakfast and a warm-from-the-oven sweet treat? This week's Blueberry Crumb Cake would be perfect. Three cups of blueberries are folded into a tasty batter and covered with a thick crumb topping. It's really delicious, but each serving contains 28 grams of fat.

For this recipe, we:

• Replaced 10 tablespoons of butter with 7 tablespoons of Fleischmann's Made with Olive Oil. We also added 3 tablespoons fat-free cream cheese.

• Replaced the sour cream with drained, plain nonfat yogurt.

• Added an extra 1/4 teaspoon vanilla extract to enhance the flavor.

• Replaced the butter in the topping with I Can't Believe It's Not Butter Light (5 grams fat per tablespoon) and reduced the amount from 12 tablespoons to 7.

We made this cake several times before perfecting the flavor and texture. The best results came from replacing the butter with the Fleischmann's Made with Olive Oil. It contains 8 grams of fat compared to 10 to 12 for butter and margarine, and since it contains only minimal amounts of water, it can be used in most baked items. By using it, we were actually able to add a little more margarine and a little less fat-free cream cheese than our original attempt.

We used a 5 gram fat butter-flavored light margarine in the topping because the added water doesn't affect topping like it does a batter. The topping on our rehab was lighter in appearance than the original, but once you sprinkled on the powdered sugar, no one could tell the difference.

We tested this recipe at work, and everyone loved it. Reduced to 9 grams of fat per serving, this Blueberry Crumb Cake will be a real hit at your house.

• Recipe Rehab Tip of the Week: Fresh or frozen blueberries work equally well in this recipe.

Blueberry Crumb Cake

CAKE

21/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon coarse salt

7 tablespoons Fleischmann's Made with Olive Oil

3 tablespoons fat-free cream cheese

1 cup sugar

3 eggs

11/4 teaspoons vanilla extract

2 cups nonfat plain yogurt drained to 11/4 cups

3 cups blueberries, divided

TOPPING

11/2 teaspoons cinnamon

1/2 teaspoon coarse salt

1/2 cup packed brown sugar

11/2 cups flour

7 tablespoons light (5 grams fat per tablespoon) margarine

Preheat oven to 350 degrees. Lightly spray deep 9-inch square baking pan with vegetable oil spray. In medium bowl, sift together flour, baking soda, baking powder, and salt.

In bowl of electric mixer, cream margarine, cream cheese, and sugar until light and fluffy (about 4 minutes). Add eggs, one at a time, until well-combined. Add flour mixture alternately with yogurt, beginning and ending with flour mixture. Beat until well-blended. Fold in 2 cups blueberries. Spread batter in prepared pan.

To make topping, in medium bowl, combine cinnamon, salt, brown sugar, and flour; cut in light margarine until well-combined and crumbly. Toss remaining 1 cup berries with topping. Sprinkle topping over cake.

Bake at 350 degrees 50 to 60 minutes, or until tester comes out clean. Dust with confectioners' sugar before serving. Makes 12 servings.

Before and after

Based on 1 serving ( 1/12 of recipe)

Blueberry Crumb Cake		Adapted
Calories	527	382
Fat	28 g	9 g
Carbohydrate	64 g	66 g
Sodium	510 mg	436mg
Fiber	2 g	2 g
Cholesterol	120 mg	54 mg
Calories from fat
	47%	22%

Nutritionists recommend those on daily 2,000 calorie diet limit their fat consumption to 65 g or less, cholesterol to 300 mg or less and sodium to 2,400 mg or less per day.

Karen Weber, Pat Streicher and Ellen Illig are registered dietitians at Jewish Hospital's Cholesterol Center. To have your recipes rehabbed, send them to : Recipe Rehab, The Jewish Hospital Cholesterol Center, 3200 Burnet Ave., Cincinnati 45229.