In just 15 minutes, you can have this delicious streusel-topped blueberry cake, brimming with blueberries, in the oven. This healthy dessert could become your go-to quick dessert; just substitute whatever fruit is best at the moment for the blueberries.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015


Recipe Summary

1 hr 30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat an 8-inch nonreactive baking pan (see Tip) with cooking spray.

  • Whisk 1 3/4 cups flour, granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk egg, buttermilk, oil and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined.

  • Scatter blueberries in the prepared pan. Spread the batter evenly over the blueberries. Mix the remaining 1/4 cup flour, brown sugar, butter, cinnamon and pinch of salt in a small bowl. Sprinkle over the batter.

  • Bake until the fruit is bubbling and the top is golden brown, 40 to 50 minutes. Let cool on a wire rack for at least 30 minutes. Serve warm or at room temperature.


Make Ahead Tip: Store at room temperature for up to 1 day.

Be sure to use nonreactive bowls, pans or baking dishes--stainless-steel, enamel-coated, nonstick or glass--when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition Facts

274 calories; protein 5.4g 11% DV; carbohydrates 43.3g 14% DV; exchange other carbs 3; dietary fiber 3.5g 14% DV; sugars 21.9g; fat 9.7g 15% DV; saturated fat 2.4g 12% DV; cholesterol 28.5mg 10% DV; vitamin a iu 139.8IU 3% DV; vitamin c 3.5mg 6% DV; folate 6.1mcg 2% DV; calcium 74.3mg 7% DV; iron 3.9mg 22% DV; magnesium 6.6mg 2% DV; potassium 120.9mg 3% DV; sodium 296.7mg 12% DV; thiaminmg 2% DV; added sugar 17g.