Blueberry Streusel Cake
A moist and fluffy coffee cake! Light, not too sweet, and very tasty, great dessert that fits summer perfectly!
Ingredients
2 ½ | cups |
all-purpose flour
|
|
1 | teaspoon |
baking powder
|
|
¾ | teaspoon |
baking soda
|
|
½ | cup |
bran
|
|
½ | cup |
brown sugar
packed |
* |
½ | teaspoon |
nutmeg
ground |
|
1 | teaspoon |
cinnamon
ground |
|
⅓ | cup |
canola oil
|
|
¼ | cup |
honey
+ 1 tablespoon |
|
1 | cup |
milk, skim
|
|
1 | teaspoon |
vanilla extract
|
|
5 | large |
egg whites
at room temperature |
|
2 | tablespoons |
sugar
granulated |
|
1 | pint |
blueberries
fresh, washed and dried |
* |
nonstick cooking spray
|
* | ||
Streusal topping | |||
¾ | cup |
all-purpose flour
|
|
¾ | cup |
rolled oats
quick |
|
½ | cup |
brown sugar
packed |
* |
2 | tablespoons |
vegetable oil
|
|
1 | tablespoon |
vegetable shortening
or butter, cold and cut into small pieces |
|
2 | tablespoons |
honey
|
Directions


Preheat oven to 350℉ (180℃). Spray a 9x13 inch pan with vegetable cooking spray.
Sift the flour, baking powder, and baking soda together in a large bowl. Stir in the oat bran, sugar, and spices. Set aside.






Beat the oil, honey, milk, and vanilla together and stir well into the dry ingredients.






Beat the egg whites until soft peaks form. Fold into the batter. Spread the batter into the prepared pan.




Sprinkle the granulated sugar over the blueberries and spread them over the batter. Sprinkle all the streusel topping over the blueberries and batter.




Bake for 40 minutes or until cooked through. Let cool.




Nutrition Facts
Serving Size 78g (2.8 oz)Amount per Serving
Calories 23131% of calories from fat
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 52mg
2%
Total Carbohydrate
12g
12%
Dietary Fiber 2g
8%
Sugars g
Protein
12g
Vitamin A 0%
•
Vitamin C 0%
Calcium 4%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
TURNING POINT
this is lovely.
about 10 years ago