Blueberry Yogurt Streusel Layered Cake Recipes

BLUEBERRY STREUSEL CAKE

Steps:

• Combine 1/2 cup sugar and next 3 ingredients; beat at medium speed with an electric mixer 5 minutes.
• Combine 1 1/2 cups flour and baking soda; add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
• Pour batter into a 9 1/2-inch round tart pan coated with cooking spray, spreading evenly over bottom and up sides of pan.
• Combine remaining 1/4 cup sugar, 1 tbls.
• flour, and next 3 ingredients, tossing gently.
• Spoon over batter, leaving a 1/2-inch border.
• Bake at 350* for 45 minutes or until lightly browned; cool 20 minutes on a wire rack.
• Sprinkle with powdered sugar.
• Yield: 10 servings Enjoy!

BLUEBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
• Make streusel topping:
• Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
• Make cake:
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Stir together sour cream and vanilla in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
• At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
• Gently fold in blueberries.
• Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
• Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.