BERRY BRUNCH CAKE

1 1/2 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 cup sugar

1 large egg

8 oz. fat free plain yogurt

2 tbsn. canola oil

1 tsp. vanilla extract

1 - 1 1/2 cups fresh or frozen berries, rinsed and drained ( I use blueberries, raspberries, blackberries)

Topping:

1/2 cup all purpose flour

1/4 cup sugar

2 tbsn. butter or magerine, softened

1 tsp. ground cinnamon

Preheat oven to 350 degrees. Coat an 8x8 baking dish with nonstick spray.

In large bowl, combine flour, baking soda, salt and sugar.

In medium bowl, combine egg, yogurt, oil and vanilla. Stir egg mixture intoe flour mixture, just until moist. Stir in berries. Spoon batter into prepared baking dish.

In a small bowl, using a fork, combine flour, sugar, butter and cinnamon until mixture resembles coarse crumbs. Sprinkle over cake. Bake 40 - 45 minutes or until toothepick comes out clean.

Makes 8 servings.

calories: 280
fat: 7 grams

Recipe from: Prevention Healthy cooking