Oh this recipe is THAT good! Incredible. Moist. Delicious. I really need to stop typing and start eating.
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.
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.
— Knead to Cook