Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light April 1997

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Recipe Summary test

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

287 calories; calories from fat 28%; fat 8.8g; saturated fat 2.3g; mono fat 2.3g; poly fat 2.8g; protein 5.2g; carbohydrates 47.3g; fiber 1.9g; cholesterol 33mg; iron 1.5mg; sodium 142mg; calcium 81mg.
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