3rd Generation Blueberry Streusel Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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My interpretation of Lemon Blueberry Streusel Cake ( # 95261) which was a variation of Raspberry Rhapsody Chocolate Streusel Cake ( #94465). The resulting texture is dense; somewhere between a pound cake and a muffin; defintely not a light airy cake. The crunchy streusel topping really makes the cake. We ate it for dessert and breakfast. The combinations of cake mix, pudding mix, yogurt flavor & fruit can be altered per your taste. Ingredients:
3/4 cup flour |
1/2 cup splenda granular |
1/2 cup sugar |
1/2 teaspoon ground ginger |
1/4 cup butter, softened |
1 (18 ounce) package french vanilla cake mix |
1 (4 ounce) package fat free sugar-free instant cheesecake pudding mix |
1/2 cup water |
6 ounces fat-free blueberry yogurt |
2 tablespoons vegetable oil |
2 eggs |
1/2 cup egg beaters egg substitute |
2 tablespoons lemon juice |
2 cups fresh blueberries or 2 cups frozen blueberries |
Directions:
1. Preheat oven to 350ยบ.
2. Coat a 13 X 9 baking pan with cooking spray & dust lightly with flour.
3. Streusel:.
4. Combine all ingredients & mix until crumbly (I used a pastry cutter).
5. Cake:.
6. Mix all ingredients (except blueberries) on medium speed for 2 minutes. Batter will be thick.
7. Pour into pan & spread if necessary to even out.
8. Top with blueberries.
9. Sprinkle streusel over berries.
10. Bake for 45-55 minutes or until cake tests done in the center. ( I baked it in a convection oven and it tested done at 45 minutes. Adjust time accordingly for conventional oven.).
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