3rd Generation Blueberry Streusel Cake

• 34 cup flour
• 12 cup Splenda granular
• 12 cup sugar
• 12 teaspoon ground ginger
• 14 cup butter, softened
• 1 (18 ounce) package French vanilla cake mix
• 1 (4 ounce) package fat free sugar-free instant cheesecake pudding mix
• 12 cup water
• 6 ounces fat-free blueberry yogurt
• 2 tablespoons vegetable oil
• 2 eggs
• 12 cup Egg Beaters egg substitute
• 2 tablespoons lemon juice
• 2 cups fresh blueberries or 2 cups frozen blueberries

1. Preheat oven to 350 degrees .
2. Coat a 13" X 9" baking pan with cooking spray & dust lightly with flour.
3. Streusel:.
4. Combine all ingredients & mix until crumbly (I used a pastry cutter).
5. Cake:.
6. Mix all ingredients (except blueberries) on medium speed for 2 minutes.
7. Batter will be thick.
8. Pour into pan & spread if necessary to even out.
9. Top with blueberries.
10. Sprinkle streusel over berries.
11. Bake for 45-55 minutes or until cake tests done in the center.
12. ( I baked it in a convection oven and it tested done at 45 minutes.
13. Adjust time accordingly for conventional oven.
14. ).

flour, splenda, sugar, ground ginger, butter, cake mix, pudding mix, water, blueberry yogurt, vegetable oil, eggs, egg beaters, lemon juice, fresh blueberries

Taken from www.food.com/recipe/3rd-generation-blueberry-streusel-cake-168679 (may not work)