Blueberry Muffin Streusel Cake
- Yield: 12 servings
Ingredients
- Streusel Topping:
- 1/3cup sugar
- 1/3cup light brown sugar
- 1/2cup all-purpose flour
- 2teaspoons ground cinnamon
- 1teaspoon vanilla extract
- 3tablespoons butter, softened
- 1/2cup chopped pecans
- Cake:
- 1cup all-purpose flour
- 1 1/2teaspoons baking powder
- 1/2cup sugar
- 1/2cup skim milk
- 1-- egg
- 2tablespoons canola oil
- 1cup fresh blueberries
Instructions
- To prepare streusel topping: In small bowl, mix together sugar, brown sugar, flour and cinnamon. Cut in vanilla and butter using pastry blender or fork. Reserve 1/2 cup topping and add pecans to remaining topping.
- To prepare cake: Preheat oven 375F. Coat 9-inch square pan with nonstick cooking spray
- In bowl, mix together flour, baking powder, sugar, milk and egg.
- Stir in oil and blueberries, only until mixed.
- Sprinkle 1/2 cup reserved streusel topping on bottom of pan. Carefully spread cake mixture on top. Cover with remaining topping (with pecans).
- Bake 20 to 25 minutes or until toothpick inserted in middle comes out dry.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
Nutritional Info *per serving
- Calories 231
- Fat 9g
- Saturated Fat 2g
- Cholesterol 25mg
- Sodium 83mg
- Carbohydrate 36g
- Fiber 1g
- Sugars 22g
- Protein 3g