for oat-nut struesel---
1 cup oats (old fashioned or quick cooking)
1/3 cup brown sugar
1 cup slivered almonds, toasted
1/3 cup all purpose flour
1 tsp cinnamon
2 T butter, melted
2 cups whole grain pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar, packed
2 cups nonfat yogurt, Greek or regular
1 stick butter, melted
2 cups fresh blueberries
Preheat the oven to 350 degrees.
Combine all streusel ingredients together in a medium sized bowl and toss well so the butter coats everything. Set aside.
In a larger bowl, beat together the yogurt, melted butter, eggs and brown sugar with a spoon until well combined. Sift in the flour, baking powder, baking soda and salt. Mix until just combined.
Spray a 9 x 13 inch pan with cooking spray and smooth the batter in. Cover with blueberries and top with streusel.
Bake for one hour or until cake bounces back when touched.