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

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.

Nutritional Information

Calories:

287 (28% from fat)

Fat:

8.8g (sat 2.3g,mono 2.3g,poly 2.8g)

Protein:

5.2g

Carbohydrate:

47.3g

Fiber:

1.9g

Cholesterol:

33mg

Iron:

1.5mg

Sodium:

142mg

Calcium:

81mg