Blueberry Brunch cake

Cake:

1 1/2 cup of flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of sugar
1 large egg
1 cup (8 oz) fat free yogurt
2 tablespoons of Vegetable oil
1 teaspoon of vanilla extract
1 cup fresh or frozen blueberries.

Topping:

1/2 cup flour
1/4 cup of sugar
2 tablespoons of butter or margerine softened
1 Teaspoon of ground cinnamon.

To make the cake:

Preheat the oven to 350 degrees. Coat an 8 by 8 baking dish with non stick spray.
  In a large bowl, combine flour, baking soda, salt and sugar
 
In a medium bowl, combine egg, yogurt, oil, and vanilla extract. Stir egg mixture into flour mixture, just until moist. Stir in blueberries. Spoon batter into the prepared bakind dish.

To make the topping:

In a small bowl, using a forkm combine flour, sugar, butter and cinnamon until mixture resembles course crumbs. Sprinkle over cake. Bake 40 to 45 minutes or until a wooden pick inserted into the center comes out clean.

Makes 8 servings.  280 calories per serving.

This recipe came from my cookbook called Eat great lose weight. I have found most of the recipes very good and spot on with the calorie counts.  Most of them have been Tad and Tyler approved.