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Blueberry Crunch Cake


  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 large egg
  • 8 oz vanilla yogurt
  • 2 tablespoons Blood Orange Olive Oil
  • 1 teaspoon vanilla extract
  • 1 cup (fresh or frozen) blueberries
  • 1/2 cup flour
  • 1/4 cup sugar
  • 2 Tablespoons butter or margarine
  • 1 teaspoon ground cinnamon


Preheat the oven to 350 degrees. Coat an 8″x8″ baking dish with nonstick spray. In a large bowl, combine flour, baking soda, salt, and sugar. In a medium bowl, combine egg, yogurt, orange olive oil, and vanilla extract. Stir egg mixture into flour mixture, just until moist. Stir in blueberries. Spoon batter into prepared baking dish. In a small bowl, using a fork, combine flour, sugar, butter or margarine, and cinnamon until mixture resembles coarse crumbs. Sprinkle over cake. Bake 40-45 minutes or until a wooden pick inserted into the center comes out clean.

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