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This recipe for BLUEBERRY YOGURT CAKE, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Holland


cup plus 2 tablespoons butter
cup granulated sugar (Zylitol can be substituted)
2 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup plain low-fat yogurt
1 cup Blueberries
cup light brown sugar
1 teaspoon cinnamon
teaspoon nutmeg
1 cup chopped walnuts

1. Preheat oven to 350 degrees. In a large bowl, cream cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
2. In a medium bowl, sift together flour, baking powder, baking soda and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
3. In a small bowl, stir together the brown sugar, cinnamon, nutmeg and walnuts. Pour half the cake batter into buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
4. Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter.
Bake until toothpick inserted into center comes out clean, about 45 minutes.

Number Of Servings:
Number Of Servings:
6 generous servings




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