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Blueberry Streusel Cake

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.