Blueberry-Yogurt Crumble-Top Cake

Recipe Ingredients

		Crumble Topping
1 cup	198g / 7oz	Sugar
2 teaspoons	10ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
2 tablespoons	30ml	Butter - cubed and chilled
		Blueberry Cake
1		Butter
1 1/2 cups	240g / 8.5oz	Brown sugar
1		Egg
2 1/4 cups	140g / 4.9oz	Flour
1 teaspoon	5ml	Baking soda
1 cup	237ml	Plain yogurt
1 teaspoon	5ml	Vanilla
1/2 teaspoon	2.5ml	Grated lemon zest
2 cups	474ml	Blueberries

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2157 broadcast 07-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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