Ingredients:
3/4 cup flour
1/2 cup Splenda granular
1/2 cup sugar
1/2 teaspoon ground ginger
1/4 cup butter, softened
1 (18 ounce) packages French vanilla cake mix
1 (4 ounce) packages fat free sugar-free instant cheesecake pudding mix
1/2 cup water
6 ounces fat-free blueberry yogurt
2 tablespoons vegetable oil
2 eggs
1/2 cup Egg Beaters egg substitute
2 tablespoons lemon juice
2 cups fresh blueberries or 2 cups frozen blueberries
Directions:
Preheat oven to 350F.
Coat a 13″ X 9″ baking pan with cooking spray & dust lightly with flour.
Streusel:.
Combine all ingredients & mix until crumbly (I used a pastry cutter).
Cake:.
Mix all ingredients (except blueberries) on medium speed for 2 minutes. Batter will be thick.
Pour into pan & spread if necessary to even out.
Top with blueberries.
Sprinkle streusel over berries.
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.).
Servings: 16
Time preparation: 15 min.
Time total: 65 min.