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Ingredients Jump to Instructions ↓

  1. 3/4 cup flour

  2. 1/2 cup Splenda granular

  3. 1/2 cup sugar

  4. 1/2 teaspoon ground ginger

  5. 1/4 cup butter , softened

  6. 1 (18 ounce) package French vanilla cake mix

  7. 1 (4 ounce) package fat free sugar-free instant cheesecake pudding mix

  8. 1/2 cup water

  9. 6 ounces fat-free blueberry yogurt

  10. 2 tablespoons vegetable oil

  11. 2 eggs

  12. 1/2 cup Egg Beaters egg substitute

  13. 2 tablespoons lemon juice

  14. 2 cups fresh blueberries or 2 cups frozen blueberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350º.

  2. Coat a 13" X 9" baking pan with cooking spray & dust lightly with flour.

  3. Streusel:.

  4. Combine all ingredients & mix until crumbly (I used a pastry cutter).

  5. Cake:.

  6. Mix all ingredients (except blueberries) on medium speed for 2 minutes. Batter will be thick.

  7. Pour into pan & spread if necessary to even out.

  8. Top with blueberries.

  9. Sprinkle streusel over berries.

  10. Bake for 45-55 minutes or until cake tests done in the center. ( I baked it in a convection oven and it tested done at 45 minutes. Adjust time accordingly for conventional oven.).

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