Blueberry Streusel Cake

Try serving this cake, similar to a coffeecake, for brunch. The vanilla wafer-brown sugar streusel lends a bit of crunch.

Blueberry Streusel Cake


  • 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


1 Preheat oven to 350 degrees.

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.

5 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.


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