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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. Preheat oven to 350°.
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. 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.
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