Sweet and tender, this cake stays moist with the addition of yogurt. Pair with a cup of coffee or a scoop of vanilla ice cream for an after-dinner treat.
Ingredients
- Cooking spray
Crumb Topping:
- 1 cup plus 2 tablespoons unbleached, all-purpose flour
- ½ cup packed light brown sugar
- 1 stick (½ cup) unsalted butter, room temperature, cubed
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Yogurt Cake:
- 1 ¾ cup unbleached, all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon kosher salt
- 1 stick (½ cup) unsalted butter, room temperature, cubed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- ½ cup plain yogurt
- 1 ¼ cup blueberries
Preparation
- Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray; reserve.
- Prepare the crumb topping: Put all topping ingredients in a medium bowl and with your hands, mix, working in butter cubes until large clumps form. Reserve in refrigerator until ready to use.
- Prepare the cake: Put the flour, baking soda, cream of tartar and salt in a medium mixing bowl; whisk to combine.
- Put butter and granulated sugar in a large mixing bowl. Using a hand mixer, blend on medium-low speed for about 1 minute, until the mixture is light and fluffy.
- Add the eggs, one at a time, and mix until smooth. Scrape down the sides of the bowl and add vanilla. Mix until incorporated.
- Add half the dry ingredients and half the yogurt to the butter sugar mixture. Mix until blended, about 30 seconds.
- Scrape down the sides of the bowl and add remaining dry ingredients and yogurt. Mix about 30 seconds longer until smooth and all ingredients are blended.
- Pour batter into prepared pan and smooth the top. In a single layer, evenly arrange blueberries over the top of the cake and lightly press into the batter. Evenly spread crumb mixture all over top of blueberries.
- Bake for 55 to 60 minutes, or until crumb topping is evenly golden brown and tester comes out clean when inserted into the center of the pan.
- Remove from oven and place on a wire rack to cool. Cool completely before cutting.