Blueberry-yogurt crumble-top cake

Yield: 4 servings

Measure Ingredient
1 cup Sugar
2 teaspoons Cinnamon
¼ teaspoon Nutmeg
2 tablespoons Butter, cubed and chilled
Blueberry Cake:
1 Stick butter
1½ cup Brown sugar
1 Egg
2¼ cup Flour
1 teaspoon Baking soda
1 cup Plain yogurt
1 teaspoon Vanilla
½ teaspoon Grated lemon zest
2 cups Blueberries

Preheat oven to 350 degrees. 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

ESSENCE OF EMERIL SHOW #EE2157

Crumble Topping:

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