Blueberry Yogurt Crumb Cake

It has been quite a week & I am shocked to see that my last post was nearly a week ago! Oh my…

Well, I lost track of time trying to perfect this cake. My first attempt was met with failure, unfortunately. I first prepared this cake with peaches- I think a peach crumb cake would have been lovely. However, the peaches turned out sour, and since they were frozen, they made the cake very watery. Being the cake was extra watery from the peaches, it had to bake longer, therefore the end result was a mushy, raw-like middle and burnt edges.

Ah, but second time’s the charm (it is in my case)! This cake turned out soft, moist, delicate and delicious- plus super healthy! I really hate to use this infamous phrase but a crumb cake that is flavorful and guilt free? - “Duh! Winning!” ;)


Blueberry Yogurt Crumb Cake
Prep Time: 15 minutes
Cook Time: 45 minutes

For Cake you will need:
2 cups sifted AP flour
1 teaspoon baking powder
¼ teaspoon baking soda
12 ounces low fat yogurt
½ cup 1% milk
2 eggs
1½ cups granulated sugar
1 teaspoon vanilla
2 tablespoons melted butter
1 package frozen blueberries

For Crumb Topping you will need:
½ cup AP flour
Approximately ¼ cup brown sugar
Dashes of cinnamon
2 tablespoons melted butter

Preheat oven to 350 degrees F. Butter or spray 9½ inch baking dish with cooking spray.

In large bowl, sift flour, baking powder, and baking soda. Set aside.

In mixing bowl with paddle attachment, combine yogurt, milk, eggs, sugar, vanilla, melted butter. Beat until smooth and add flour mixture. When batter is smooth and clump free, stir in blueberries by hand. Pour batter into baking dish.

In small bowl combine all ingredients for the crumb topping and sprinkle over cake. Bake for 45 minutes or until cake tester comes out clean. Cool cake on a wire rack and serve!

xx,
Tammy