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Blueberry Streusel Cake
Prep time: 15 minutes | Bake time: 35-40 minutes | Makes: 8 servings
Ingredients
- ¼ cup Weis Quality All Purpose Flour
- 2 Tbsp. Weis Quality Granulated Sugar
- 2 Tbsp. Weis Quality Dark Brown Sugar
- ½ tsp. Weis Quality Ground Cinnamon
- 2 Tbsp. walnuts, chopped
- 2 Tbsp. cold I Can’t Believe It’s Not Butter!® Baking Sticks, cubed
- Weis Quality Canola Oil
- Non-Stick Cooking Spray
- 2/3 cup White Whole Wheat Flour
- 2 envelopes Fleischmann's® RapidRise Yeast
- 1/3 cup Weis Quality Granulated Sugar
- ½ tsp. Weis Quality Iodized Salt
- ½ tsp. Weis Quality Baking Soda
- 3 Tbsp. I Can’t Believe It’s Not Butter!® Baking Sticks, melted
- ½ cup Weis Quality Low-Fat Buttermilk, warmed to (120° to 130°F)
- ¼ cup Egg Beaters® Original or 1 large egg
- ½ tsp. Weis Quality Pure Vanilla Extract
- 1 cup Weis Five-Star Frozen Blueberries, (do not thaw)
Instructions
1. Combine flour, sugars, cinnamon and walnuts in a small bowl.
2. Mix in the baking sticks with a fork until coarse crumbs form; set aside.
3. Spray 8-inch pie plate with non-stick spray; set aside.
4. In a large bowl, stir next 9 ingredients until just moistened.
5. Gently fold in blueberries.
6. Pour into pie plate and sprinkle with streusel topping.
7. Place in a cold oven. Set the temperature to 350°F and bake for 35-40 minutes until cake has browned and a toothpick inserted into the center comes out clean.
8. Serve.
Nutrition Facts per serving: 290 calories; 8g fat; 1.5g saturated fat; 0g trans fat; 0mg cholesterol; 310 mg sodium; 50g carbohydrate; 4 g fiber; 26g sugar; 6 g protein.
