Blueberry Streusel Cake

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1.5 cups blueberries 
• 0.3 cup brown sugar packed
• 1 large eggs 
• 1 large egg white 
• 1.5 cups flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 cup granulated sugar 
• 0.8 cup yogurt plain low-fat
• 1 tablespoon butter melted
• 0.1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.3 cup vanilla wafer crumbs ( 8 cookies)
• 3 tablespoons vegetable oil 
• 1 teaspoon water hot

Equipment

• bowl
• oven
• whisk
• wire rack
• cake form
• potato masher

Directions

1. Preheat oven to 35
2. Combine blueberries and 1/4 cup sugar in a bowl; gently mash with a potato masher until blueberries are crushed.
3. Let stand 5 minutes. Set aside.
4. Combine wafer crumbs, brown sugar, margarine, and hot water; stir until well-blended. Set aside.
5. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
6. Combine yogurt, oil, vanilla, egg, and egg white; stir well with a whisk.
7. Add to flour mixture, stirring until well-blended. Fold in blueberry mixture.
8. Pour batter into a 9-inch round cake pan coated with cooking spray.
9. Bake at 350 for 30 minutes.
10. Sprinkle brown sugar mixture over cake; bake an additional 10 minutes or until a wooden pick inserted in center comes out clean.
11. Let cool on a wire rack.