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1
Preheat oven to 350F; grease a 10-inch round baking dish, or use a 9-inch cake pan.
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2
Cooking time will vary.
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3
Cream butter and sugar with mixer.
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4
Add eggs, one at a time, mixing well.
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5
Add yogurt and extracts, stir to combine.
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6
In a separate bowl, mix flour, salt, soda, and baking powder, Add to batter and combine with a spoon.
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7
Using the same bowl you used to mix the flour mixture, combine the streusel ingredients, and cut in the butter.
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8
Get in there with your fingers and crumble the struesel until all the butter is incorporated.
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9
Spread half of the batter in the pan (it will be thick) and sprinkle half the blueberries and then half of the streusel.
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10
Repeat with remaining batter, berries, and streusel.
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11
Pop into the oven for about 45 minutes, depending on the size of the pan you used and whether or not it's a glass 10-inch pie plate or a tin cake pan.
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12
Check after 35 minutes to make sure it's not browning too much (you may want to put foil over it for the last 10 minutes or so, I usually do).
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13
I've never made it with a 9-inch pan, but I don't see why it wouldn't work, if it was cooked longer.
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14
When cake tester comes out clean, and cake is no longer jiggly, it's done.
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15
It rises pretty high and stays high.
