Oh this recipe is THAT good! Incredible. Moist. Delicious. I really need to stop typing and start eating.
Ingredients:
Cake ~
1 1/2 cups of all-purpose flour
1 1/2 teaspoons of baking powder
5 tablespoons of butter
1 -6 oz. container or blueberry Chobani yogurt (lemon, vanilla or plain would also work)
2/3 cup of granulated sugar
1/2 teaspoon salt
Zest from one lemon
1 teaspoon vanilla extract
2 eggs, room temperature
2 pints of blueberries, washed and dusted with 2 tablespoons of flour so they don’t sink in the cake.
Streusel topping:
1/2 cup of all-purpose flour
1/2 cup of light brown sugar
1 tablespoon of granulated sugar
1 teaspoon of ground cinnamon
1/8 teaspoon salt
3 tablespoons of butter cut into 6 pieces
Directions for the cake:
Preheat the oven to 350 degrees. Spray or grease and flour your 9 inch round pan. Set aside. In a mixing bowl, whisk the flour and powder together. In your stand mixer with the paddle attached, blend butter, Chobani, sugar, salt and the zest. Scrape down the sides occasionally. Then add in the vanilla. Add one egg at a time, blending well in between each addition. Reduce the speed to the lowest setting and add the flour mixture. Scrape down the sides and then mix one additional time. Remove the bowl from the mixer and add, by hand, the blueberries. Mix to blend. Pour into your prepared pan. The batter will be quite thick in its consistency.
Directions for Streusel:
In your stand mixer, paddle attached, beat the flour, sugars, cinnamon and salt on low. Add the butter pieces and mix. Top the cake mixture evenly.
Bake the cake for 55 minutes or until a toothpick inserted comes out clean. Let cool and then slice.
Yum!!! We have a wonderful blueberry farm which we love to visit all summer at our lake cottage. This is perfect to serve to guests. Cant wait to try it. The berries never make it to baking, they are preferred right off the bushes! Thanks for posting.
Now I need to come up with a blueberry cobbler to make over our fires.
Perfect Renie! I hope you’re doing well. I’ve missed seeing you my friend. Hugs! Robin
I was so inspired by your pictures from yesterday that I’m making my own version now. I was too impatient to wait to read yours, so I have Ventured Forth on my own. It’s in the oven now.
Thanks for the inspiration. Cheers!
Jenni, That’s why I’m here. I love that you ventured out and made your own version! Can’t wait to hear how it turned out
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I had the recipe posted within an hour
Your recipe looked spectacular! Hope it was fabulous.
Oh my, this looks so good. I love that blueberries are coming back into season. I’ll be making this for sure
Jen, It has been flying off the counter. Watch out… super yummmm!
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