Blueberry Muffin Streusel Cake

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/3 cup Brown sugar, light
  • 2 tsp Cinnamon, ground
  • 1 1/2 cup Flour
  • 1 Streusel topping
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Skim milk

Found on thismamacooks.com

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup sugar
• 1/2 cup skim milk
• 1 egg
• 2 tablespoons canola oil
• 1 cup fresh blueberries
• Streusel Topping (recipe follows)
• 1/3 cup sugar
• 1/3 cup light brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

• Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray In bowl, mix together flour, baking powder, sugar, milk and egg. Stir in oil and blueberries, only until mixed. Sprinkle 1/2 cup reserved Streusel Topping (see recipe) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping. Bake 20-25 minutes or until toothpick inserted in middle comes out dry.
• In small bowl, mix together sugar, brown sugar, flour and cinnamon. Cut in vanilla and butter using pastry blender or fork. Reserve 1/2 cup topping and add pecans to remaining topping.

Nutrition