Blueberry-yogurt Crumble-top Cake Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
2 tsp: Cinnamon,
1/4 tsp: Nutmeg,
2 tbsp: Butter, cubed and chilled
Blueberry Cake:,
1 Stick: butter,
1 1/2 cup: Brown sugar,
1: Egg,
2 1/4 cup: Flour,
1 tsp: Baking soda,
1 cup: Plain yogurt,
1 tsp: Vanilla,
1/2 tsp: Grated lemon zest,
2 cup: Blueberries,
Directions:
Preheat oven to 350 degrees. Butter and flour a 9 by 13-inch baking
pan. Make topping: In a small bowl combine sugar and cinnamon. Using
a fork, blend butter 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.
Yield: 9 by 13-inch cake
ESSENCE OF EMERIL SHOW #EE2157
Crumble Topping:
Source from luhu.jp
pan. Make topping: In a small bowl combine sugar and cinnamon. Using
a fork, blend butter 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.
Yield: 9 by 13-inch cake
ESSENCE OF EMERIL SHOW #EE2157
Crumble Topping:
Source from luhu.jp
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