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Blueberry Coffee Cake w/Streusel Topping

Source of Recipe

by Terri B., from Cincinnati Jr. League cookbook


List of Ingredients

1 (18 1/2 oz.) package yellow cake mix
1 (5 1/4 oz.) package instant vanilla pudding mix
1 cup reduced-fat sour cream
1/2 cup applesauce
3/4 cup lukewarm water
2 cups chopped walnuts
1 cup sugar
2 cups firmly packed brown sugar
2 teaspoons cinnamon
2 cups blueberries
1/2 cup powdered sugar
2 to 3 T skim milk


Recipe

Preheat oven to 350. Spray 13x9 pan with cooking spray.

In large mixing bowl, combine first five ingredinets, beating until creamy.

In a separate bowl, combine next four ingredients, using fork to mix to streusel consistency.

Spread 1/2 of batter into prepared pan. Sprinkle with 1/2 blueberries and then 1/2 streusel topping. Repeat layers.

Bake for 30 minutes or until wooden pick inserted near center comes out clean.

Beat powdered sugar and milk together until smooth. Drizzle over cooled cake.

Serves 12 to 15