Blueberry-yogurt crumble-top cake
4 servings
Ingredients
| Quantity | 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 |
Directions
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: