Blueberry Buckle

Ingredients:

Cake

1 1/2 cups flour

1 1/2 teaspoons baking powder

5 tablespoons butter

6 ounces yogurt (lemon, vanilla or plain)

2/3 cup sugar

1/2 teaspoon salt

Zest from one lemon

1 teaspoon vanilla extract

2 eggs, room temperature

2 pints of blueberries, washed and dusted with 2 tablespoons of flour so they don’t sink in the cake.

Streusel topping:

1/2 cup flour

1/2 cup light brown sugar

1 tablespoon sugar

1 teaspoon cinnamon

1/8 teaspoon salt

3 tablespoons butter cut into 6 pieces

Directions:

Cake:

1) Preheat the oven to 350 degrees.

2) Spray or grease and flour your 9 inch round pan. Set aside.

3) In a mixing bowl, whisk the flour and powder together.

4) In a mixer with the paddle attached, blend butter, yogurt, sugar, salt and the zest. Scrape down the sides occasionally. Then add in the vanilla. Add one egg at a time, blending well in between each addition. Reduce the speed to the lowest setting and add the flour mixture. Scrape down the sides and then mix one additional time.

5) Remove the bowl from the mixer and add, by hand, the blueberries. Mix to blend.

6) Pour into prepared pan. The batter will be quite thick in its consistency.

Streusel:

1) In a mixer with paddle attached, beat the flour, sugars, cinnamon and salt on low. Add the butter pieces and mix.

2) Top the cake mixture evenly.

3) Bake the cake for 55 minutes or until a toothpick inserted comes out clean. Let cool and then slice.