3rd Generation Blueberry Streusel Cake

Ingredients

• 3⁄4 cup flour (topping)
• 1⁄2 cup Splenda granular (topping)
• 1⁄2 cup sugar (topping)
• 1⁄2 teaspoon ground ginger (topping)
• 1⁄4 cup butter, softened (topping)
• 1 (18 ounce) package French vanilla cake mix
• 1 (4 ounce) package 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

1. Preheat oven to 350º.
2. Coat a 13" X 9" baking pan with cooking spray & dust lightly with flour.
3. Streusel. Combine all ingredients & mix until crumbly (I used a pastry cutter).
4. Cake. Mix all remanding ingredients (except blueberries) on medium speed for 2 minutes. Batter will be thick.
5. Pour into pan & spread if necessary to even out. Top with blueberries. Sprinkle streusel over berries.
6. Bake for 45-55 minutes or until cake tests done in the center.