Whole Grain Buttery Blueberry Breakfast Cake

Ingredients:

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

for cake---

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 eggs

2 cups nonfat yogurt, Greek or regular

1 stick butter, melted

2 cups fresh blueberries

Directions:

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.

Time:

1.5 hours

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