Blueberry Yogurt Cake

It's blueberry time! Here's a great recipe that you can serve as either a coffee cake or an after dinner dessert. It's a Sunset magazine find from a few years back that I just made with one cup of the 22 pounds of blueberries we picked this week. =)

Prep and Cook Time: 55 minutes

Makes: 6-9 servings

1/2 c, plus 2 T butter

1/2 c sugar

2 large eggs

1 t vanilla extract

1 1/4 c flour

1 t baking powder

1/4 t each: baking soda and salt

1/2 c plain low-fat yogurt

1 c blueberries

1/2 c brown sugar

1 t cinnamon

1/2 t nutmeg

1 c chopped walnuts (optional)

1. Preheat oven to 350. In a large bowl cream 1/2 c butter with the 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 butter and floured 8x8 pan. Sprinkle half the brown sugar mixture and top with the remaining batter.

4. Combine the remaining brown sugar mixture with 2 T butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.