Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: set the oven to 350 degrees. grease a 9 x 9-inch baking pan, and dust with flour. for the topping, stir all ingredients together in a small bowl; set aside. for the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend. in a large bowl, stir together the flour, sugar and baking powder to blend. using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal. add in the buttermilk/egg mixture; stir just until blended (don't over mix!) stir in the blueberries. transfer the batter to prepared baking pan. sprinkle the reserved topping mix over the batter. bake for approximately 50 minutes to 1 hour. remove from oven, and cool the cake in pan on a wire rack.

Target recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.