Layered Blueberry-Almond Brown Sugar Streusel Yogurt Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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You can double the ingredients and bake in a 13 x 9-inch baking dish. Ingredients:
1/2 cup butter, room temperature |
3/4 cup sugar |
2 large eggs |
1 1/2 teaspoons almond extract (or use 2 teaspoons vanilla) |
1 1/4 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup plain yogurt |
1/3 cup finely chopped almonds (optional) |
1 1/2 cups blueberries (preferably fresh blueberries) |
3 tablespoons butter (to use with topping) |
1/2 cup light brown sugar |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1 cup chopped walnuts |
Directions:
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Grease a 8-inch baking dish.
3. In a large bowl cream butter with sugar until light and fluffy.
4. Add in eggs and almond extract; beat for about 4 minutes.
5. Add in yogurt; mix to combine.
6. In another bowl sift together flour, baking powder, baking soda and salt; add to the creamed mixture; mix just until combined.
7. Gently stir in chopped almonds (if using) and blueberries.
8. In a small bowl combine all topping ingredients together.
9. Pour half of the cake batter in prepared baking dish, then sprinkle with half of the sugar mixture.
10. Top with remaining batter.
11. In a small bowl mix together 3 tablespoons softened butter with remaining half of the brown sugar mixture; sprinkle over the top of the cake.
12. Bake for about 40-45 minutes or until the cake tests done.
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