Blueberry Yogurt Cake

This recipe is great as is but is also good with pecans instead of walnuts. Also really good with raspberries,almond extract instead of vanilla and add orange zest - with or without nuts.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup  plus 2 tablespoons butter
• 1⁄2 cup granulated sugar
• 2  large eggs
• 1  teaspoon vanilla extract
• 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

Directions

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. 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. 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. 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.