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. Source: EatingWell Magazine, July/August 2015

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • 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.

Tips

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; 9.7 g total fat; 2.4 g saturated fat; 29 mg cholesterol; 297 mg sodium. 121 mg potassium; 43.3 g carbohydrates; 3.5 g fiber; 22 g sugar; 5.4 g protein; 140 IU vitamin a iu; 3 mg vitamin c; 6 mcg folate; 74 mg calcium; 4 mg iron; 7 mg magnesium; 17 g added sugar;