=== CRUMBLE TOPPING ===
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 x13-inch baking
pan. Make topping: In a small bowl combine sugar and cinnamon. Using
a fork, blend chilled butter bits 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. This recipe yields one 9- by 13-inch cake.
Yields
1 servings