Blueberry Yogurt Crumble Top Cake Recipe – a delicious recipe with Sugar, Cinnamon, Nutmeg, Butter, Butter, Brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Butter and flour a 9 x13-inch baking pan.
3
Make topping: In a small bowl combine sugar and cinnamon.
4
Using a fork, blend chilled butter bits into sugar mix till it forms large crumbs.
5
Make cake: In a standing electric mixer or possibly with a hand mixer, cream together butter and sugar.
6
Add in egg and mix well.
7
Add in flour, baking soda, yogurt, vanilla and zest.
8
Mix on medium for 4 min.
9
Pour batter into prepared pan and sprinkle top with blueberries.
10
Lightly press them into batter, if needed.
11
Top with crumble topping.
12
Bake for 45 min.
13
Cold on a rack and carefully unmold.
14
This recipe yields one 9- by 13-inch cake.
1445
kcal
Calories
32
g
Fat
273
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 c. Sugar, 2 tsp Cinnamon, 1/4 tsp Nutmeg, 2 Tbsp. Butter cubed and chilled, and more.
Yes, Blueberry Yogurt Crumble Top Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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