 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This recipe is great as is but is also good with pecans instead of walnuts. Also really good with raspberries,almond extract instead of vanilla and add orange zest - with or without nuts. 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 |
Directions:
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.
|
|