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Blueberry: Blueberry Yogurt Crumble Top Cake

Source of Recipe

Emeril Lagasse


List of Ingredients

TOPPING:
1 cup sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter, cubed and chilled

BLUEBERRY CAKE
1 stick butter (1/2 cup)
1 1/2 cups brown sugar
1 egg
2 1/4 cups flour
1 teaspoon baking soda
1 cup plain yogurt
1 teaspoon vanilla
1/2 teaspoon grated lemon rind
2 cups blueberries


Recipe

Preheat oven to 350ºF. Butter and flour a 9 by 13-inch baking pan. Make topping: In a small bowl combine sugar and cinnamon. Using a fork, blend butter into sugar mixture until it forms large crumbs. Make cake: In a standing electric mixer or with a hand mixer, cream together butter and sugar. Add egg and mix well. Add flour, baking soda, yogurt, vanilla and zest. Mix on medium for 4 minutes. Pour batter into prepared pan and sprinkle top with blueberries. Lightly press them into batter, if needed. Top with crumble topping. Bake for 45 minutes. Cool on a rack and carefully unmold. Yield: 9 by 13-inch cake