Frozen berries can be used as is, with no need to defrost. If you are using fresh blueberries, rinse them in cold water. Pick out and remove any bits of stems or leaves and soft or mushy berries. It is easiest to do this in a colander set in a large bowl of water. Gently run your hands through the berries as they float. With your fingers slightly apart, you can easily catch anything you want to remove.

(makes one 9 inch cake)

Cake batter:
¾ cup Splenda®
½ cup butter
1 egg
1 cup nonfat plain yogurt
1 teaspoon vanilla
½ teaspoon cinnamon
1 cup white unbleached flour
1 cup brown rice flour
2 tablespoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups blueberries; fresh or frozen (without syrup) or more to taste

Crumb topping:
¾ cups Splenda®
¼ cup flour
¼ cup oatmeal
½ teaspoon cinnamon
¼ cup butter

Preheat the oven to 375° F. Grease and flour a 9-inch springform pan.

Cream together the butter and Splenda. Add the egg and beat well. Add the yogurt, vanilla and cinnamon, mixing thoroughly.

Combine the flours, baking powder and baking soda, mixing until thoroughly combined.

Add the dry ingredients to the wet and mix until it is the consistency of very thick pancake batter. Fold in the blueberries. If you are using frozen blueberries, the batter may be very stiff. Spread the batter in the pan, patting it in if needed.

Cut the butter into the dry ingredients for the crumb topping until it resembles coarse meal. Sprinkle the crumb topping over the batter.

Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean.

Remove from oven and let cool in the pan for 15 to 30 minutes before serving or cool in the pan and serve cold.

*If you do not wish to use Splenda® in this recipe, you may substitute regular granulated white sugar. Baking time may need to be adjusted.

If you thought this looked yummy,
please "rate" it (and bake it).