Blueberry Yogurt Cake

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 591Calories from Fat 53

% Daily Value *
Total Fat 35g54%

Saturated Fat 14g70%
Cholesterol 125mg42%
Sodium 478mg20%
Total Carbohydrate 65g22%

Dietary Fiber 2.2g9%
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Blueberry Yogurt Cake