Blueberry Streusel Cake

"Try serving this cake, similar to a coffeecake, for brunch. The vanilla wafer-brown sugar streusel lends a bit of crunch."
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Serving size has been adjusted!

Original recipe yields 8 servings



  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.


  • Reprinted with permission of Cooking Light(R) 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


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This was a little too moist for my taste with not enough taste to satisfy those who craved a little more "sweetness" in their cake. Overall, not a bad recipe.

I added a creamcheese/cool whip icing and doubled the topping to spice up this recipe! The more fruit the better!

Very surprised at how moist this cake was. I substituted mixed berry yogurt for plain. Very good

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