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.

Angela Baker, Vancouver, WA, Sunset
JULY 2006