Serves: 10 (makes 10 slices)
Time to make: 1 hr 5 mins (Hands-on time: 20 mins, Cooking time: 45 mins)
35g rolled oats
25g reduced-fat spread
1 tablespoon soft brown sugar
125g reduced-fat spread
2 eggs, beaten
1 cup self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
150ml trim milk
1 cup blueberries, fresh or frozen
Step 1 Heat oven to 180°C. Lightly grease and line a 21cm-round springform cake tin with baking paper.
Step 2 To make crumble, place flour and oats in bowl. Rub in spread with fingertips until mixture resembles breadcrumbs. Stir through sugar and set aside.
Step 3 To make cake, in a separate bowl, beat spread and sugar until light and fluffy. Slowly add eggs and remaining dry ingredients. Stir in milk and mix well. Pour into cake tin.
Step 4 Sprinkle with blueberries and crumble topping. Bake for 45 minutes, or until top is golden brown and cake is springy to touch. Remove from oven and leave to cool. Store in an airtight container for 2-3 days, or cut in portions and freeze. Delicious served with reduced-fat yoghurt.