Blueberry-Yogurt Streusel Layered Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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This is a wonderful moist blueberry cake loaded with brown sugar streusel in the middle and on top, it's best served warm topped with vanilla ice cream ;-) Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
2 large eggs |
1 tablespoon vanilla (or use 2 teaspoons alond extract) |
1 1/4 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 tablespoon grated lemon zest |
1/2 cup plain yogurt |
1 1/2 cups blueberries |
1 cup light brown sugar |
2 teaspoons cinnamon (can use less cinnamon) |
1 teaspoon nutmeg |
1 1/2 cups chopped walnuts |
3 tablespoons butter (to be mixed with remaining half of the streusel mixture for top of cake) |
Directions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease an 8 x 8-inch baking dish.
4. In a small bowl mix together brown sugar, cinnamon and nutmeg until combined; set aside.
5. In a large bowl using an electric mixer on medium speed beat butter with sugar for about 3 minutes.
6. Beat in eggs and vanilla until combined.
7. in a medium bowl mix together flour with baking powder, salt and lemon zest; add to the creamed mixture along with the yogurt mixing on low speed or with a wooden spoon just until combined.
8. Mix in blueberries until just combined.
9. Pour HALF of the cake batter into prepared baking dish, then sprinkle with HALF of the streusel mixture.
10. Pour the remaining HALF of the cake batter over streusel.
11. In a bowl mix the remaining HALF of streusel mixture with 3 tablespoons soft butter then sprinkle over the cake batter.
12. Bake for about 40-45 minutes or until cake tests done.
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