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Saturday, April 21, 2012

Blueberry Yogurt Cake

1/2 cup plus 2 tablespoons butter

  • 1/2 cup granulated sugar $
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  • 2 large eggs
  • 1 teaspoon vanilla extract $
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  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain low-fat yogurt
  • 1 cup blueberries
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts

    1. 1. 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.
    2. 2. 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.
    3. 3. 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.
    4. 4. 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.
    5. Note: Nutritional analysis is per serving.
    mop it up mondays

    1 comment:

    1. Sounds wonderful! I'm always looking for new blueberry recipes for when they come into season here.


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