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


Recipe Summary test

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; carbohydrates 43.3g; dietary fiber 3.5g; sugars 21.9g; fat 9.7g; saturated fat 2.4g; cholesterol 28.5mg; vitamin a iu 139.8IU; vitamin c 3.5mg; folate 6.1mcg; calcium 74.3mg; iron 3.9mg; magnesium 6.6mg; potassium 120.9mg; sodium 296.7mg; added sugar 17g.

1 starch, 1 other carbohydrate, 2 fat