You could substitute cranberries in this recipe if you prefer (it will just be a bit more tart than the blueberry version).


  1. Coat a 9x9x2-inch square baking dish (or similar round pan) with canola cooking spray.
  2. Add cake flour, whole-wheat pastry flour, 3/4 cup sugar, baking powder, salt, canola oil, 3 tablespoons fat-free sour cream, low-fat milk, and egg to large mixing bowl and beat for about 30 seconds until blended. Carefully stir in blueberries and spread in prepared pan.
  3. Add the remaining ingredients for crumb topping  to a small food processor (or use a pastry blender and a medium-sized bowl) and mix together briefly -- just until blended and crumbly. Sprinkle topping evenly over cake batter.
  4. Cover dish well and put in refrigerator overnight.
  5. In the morning, preheat oven to 375°F. Bake in center of oven until cake tests done (about 45 minutes).
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