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Blueberry Streusel Cake

Just setting everything up.
What the batter looks like.
What the cinnamon streusel looks like.
What the finished dish looks like.

Blueberry Streusel Cake
Gluten-Free and Dairy Free

1 cup Better Batter (I buy it at Amazon.com)
1 teaspoon double-acting baking powder
1 cup blueberries, frozen
2 tablespoons vegetable oil
1/2 cup sugar
1/2 teaspoon vanilla
1 jumbo egg
1/2 cup almond milk

Streusel
1/3 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
2 tablespoons Earth Balance buttery spread

Butter or spray pan (8”x8”x2”) and set aside.

Combine flour and baking powder in large bowl. Mix well.

Add blueberries. Toss to coat.

Cream Earth Balance Butter Spread, sugar and vanilla in bowl until well blended.

Add egg and mix.

Carefully add wet mixture to flour mixture.

Mix by hand until blended.

Pour into pan.

For streusel: Mix Better Batter, brown sugar, Earth Balance Butter Spread and cinnamon until crumbly.

Sprinkle over cake batter.

Bake in 375 degree oven for 40-45 minutes, until top is golden brown and knife comes out clean.

Cool and cut.

Published by Janis I. Soucie

Christian, Mother, and writer. I like to blog about writing. My hobbies include cooking, baking, reading, writing, photography, collecting funko pops, Titanic things, and Elvis memorabilia.

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