Yield
8 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

Combine wafer crumbs, brown sugar, margarine, and hot water; stir until well-blended. Set aside.

Step 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.

Ratings & Reviews

Dawnebergeron's Review

Dawnebergeron
April 01, 2014
I loved it! Sooo yummy! I didn't want it that sweet - that is why it is a cooking light recipe. I thought a perfect balance of taste. I used coconut oil in place of vegetable! My kids liked it too!

moonahnka's Review

moonahnka
December 27, 2009
While this was one of the moistest cakes I've ever had, it was surprisingly not very sweet and I was disappointed with the streusel. This didn't make very much streusel topping. I think I'll add a little more to it next time. This wasn't bad, but could be changed a little more to make this irresistible.