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.

Bon Appetit!