The best delicious Blueberry-yogurt Crumble-top Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry-yogurt Crumble-top Cake recipe today!
Hello my friends, this Blueberry-yogurt Crumble-top Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry-yogurt Crumble-top Cake is amazingly delicious, and addictive, everyone will be asking for more Blueberry-yogurt Crumble-top Cake.
What Makes This Blueberry-yogurt Crumble-top Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry-yogurt Crumble-top Cake.
Ready to make this Blueberry-yogurt Crumble-top Cake Recipe? Let’s do it!
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1 c Sugar
2 ts Cinnamon
1/4 ts Nutmeg
2 tb Butter, cubed and chilled
Blueberry Cake:
1 Stick butter
1 1/2 c Brown sugar
1 Egg
2 1/4 c Flour
1 ts Baking soda
1 c Plain yogurt
1 ts Vanilla
1/2 ts Grated lemon zest
2 c Blueberries
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:
Yields
4 servings
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