Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup unsweetened applesauce
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup plain or vanilla yogurt
- 1 1/2 cups fresh blueberries
Streusel Topping
- 3/4 cup packed brown sugar
- 3 tablespoons rolled oats
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 7 tablespoons butter
- Heat oven to 350 degrees. Coat a 9x13 pan with cooking spray.
- Make the streusel topping: Mix brown sugar, flour, oats, and cinnamon in a medium bowl. Cut in butter. Set aside.
- For the cake: Beat butter in large bowl until creamy; add white sugar, and beat until fluffy. Beat in egg, yogurt, and vanilla. Whisk together 2 cups flour, baking powder, and salt. Combine with creamed mixture.
- Spread the batter in the prepared pan. Cover with berries, and press them into the batter. Cover with streusel topping.
- Bake at 350 degrees for 25 to 30 minutes, until deep golden brown. Remove pan to wire rack to cool for 15 minutes. Enjoy with a cup of good strong coffee!
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