Blueberry Streusel Cake

Cooking Light
8 servings (serving size: 1 wedge)

Ingredients

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1 1/2 cups blueberries
1/4 cup granulated sugar
1/3 cup vanilla wafer crumbs (about 8 cookies)
1/4 cup packed brown sugar
1 tablespoon margarine, melted
1 teaspoon hot water
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plain low-fat yogurt
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
Cooking spray

Preparation

Preheat oven to 350°.

Combine blueberries and 1/4 cup sugar in a bowl; gently mash with a potato masher until blueberries are crushed. Let stand 5 minutes. Set aside.

Combine wafer crumbs, brown sugar, margarine, and hot water; stir until well-blended. Set aside.

Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine yogurt, oil, vanilla, egg, and egg white; stir well with a whisk. Add to flour mixture, stirring until well-blended. Fold in blueberry mixture. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 30 minutes. Sprinkle brown sugar mixture over cake; bake an additional 10 minutes or until a wooden pick inserted in center comes out clean. Let cool on a wire rack.

Created date

April 1997

Nutritional Information

Calories 287
Caloriesfromfat 28 %
Fat 8.8 g
Satfat 2.3 g
Monofat 2.3 g
Polyfat 2.8 g
Protein 5.2 g
Carbohydrate 47.3 g
Fiber 1.9 g
Cholesterol 33 mg
Iron 1.5 mg
Sodium 142 mg
Calcium 81 mg