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Ingredients
| salted butter: 1/2 cup |
| salted butter: 2 Tbl |
| granulated sugar: 1/2 cup |
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| lowfat plain yogurt: 1/2 cup |
| blueberries: 1 cup |
| light brown sugar (packed): 1/2 cup |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| walnuts (chopped): 1 cup |
Blueberry Yogurt Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
7 serving(s)
Tags
- 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.
- 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.
- 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.
- 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.