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Blueberry Yogurt Cake




Source of Recipe


Sunset, July 2006






Recipe Introduction


Yogurt gives this moist cake recipe extra tang, blueberries add bright color and summer sweetness, and a nutty streusel topping finishes off this simple recipe.





List of Ingredients



• 1/2 cup plus 2 tablespoons butter
  
• 1/2 cup granulated sugar
  
• 2 large eggs
  
• 1 teaspoon vanilla extract
  
• 1 1/4 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/2 cup plain low-fat yogurt
  
• 1 cup blueberries
  
• 1/2 cup light brown sugar
  
• 1 teaspoon cinnamon
  
• 1/2 teaspoon nutmeg
  
• 1 cup chopped walnuts
  






Instructions



1. Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
   
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
   
3. In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
   
4. Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.
   






Final Comments


Makes 6 generous servings