A seemingly endless supply of house guests has my baking game on overdrive. For tomorrow morning, I resurrected, the always wonderful Greek Yogurt Blueberry cake. I must say, this is the best one yet! I used a spring form pan instead of a cake pan and perfected the crumble if I do say so myself. Are there any problems that melted butter can’t solve?
If you haven’t tried this recipe yet…what are you waiting for?? It’s berry good.
Check out this gorgeous, unbaked crumble. Mmmmmmm…………
Blueberry Greek Yogurt Cake
- 1 c. flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 c. butter
- 2/3 c. sugar
- 1/2 tsp. vanilla extract
- 1 egg
- 5oz. container vanilla Greek yogurt
- 1 c. (or more) fresh blueberries
- 1/4 c. butter, melted
- 3/4 c. flour
- 3/4 c. brown sugar
- 1 tsp. cinnamon
- Preheat oven to 375F.
- Place parchment paper at the bottom of a 9″ spring form pan. Grease sides of pan.
- Combine flour, baking powder, baking soda, and salt. Set aside.
- Cream together butter and sugar. Then add egg and vanilla.
- Alternate half of flour mixture and half of Greek yogurt until combined.
- Spread mixture into pan.
- Lightly press blueberries into top of cake mixture.
- Combine all of crumble ingredients. Crumble with fingers into pea-sized pieces. Lightly press into top of cake.
- Bake for 30-35 minutes.