Try serving this cake, similar to a coffeecake, for brunch. The vanilla wafer-brown sugar streusel lends a bit of crunch.
INGREDIENTS (for 8 servings):
- 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 egg
- 1 egg white
- cooking spray
PREPARATION:
Preheat oven to 350 degrees.
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 degrees 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.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 287 (28% from fat); FAT 8.8g (sat 2.3g, mono 2.3g, poly 2.8g); PROTEIN 5.2g; CARB 47.3g; FIBER 1.9g; CHOL 33mg; IRON 1.5mg; SODIUM 142mg; CALC 81mg