Blueberry Yogurt Streusel Layered Cake Food

BLUEBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees F. Grease an 8x8-inch pan.
• For the topping: Using a fork, pastry blender, or your hands, combine all the ingredients until you have pea size crumbs. Place in the fridge while you make the cake batter.
• For the cake: In a large bowl with an electric mixer, cream together the sugar, shortening, and butter until light and fluffy. Beat in the egg, lemon zest, and vanilla until combined, smooth, and fluffy.
• In a separate bowl whisk together the flour, baking powder, and salt. Stir into the butter/shortening mixture, alternating with milk, mixing until just combined. (Batter will be thick.)
• Fold in the blueberries, then spread batter evenly into the prepared pan.
• Remove topping from the refrigerator and break it up into tiny pieces, then sprinkle evenly over the cake batter.
• Transfer pan to the preheated oven and bake for 40-50 minutes or until a toothpick in the center comes out clean.
• Cut into squares and enjoy!
• NOTE: If using frozen berries, do not thaw them first to avoid discoloring the batter, and gently fold them in. You'll likely need to increase the baking time by 5-10 minutes. Watch the cake and tent with foil if the topping is over-browning.
• VARIATIONS: Instructions included in the full article for doubling this recipe or converting into muffins.

BLUEBERRY YOGURT CAKE

Steps:

• preheat oven to 350.
• grease and flour a bundt pan.
• toss berries with 1 tbsp flour.
• mix flour, baking powder and salt together, set aside.
• in a large bowl beat butter, beat in sugar and vanilla until creamy.
• add egg whites, beat in, beat in flour mixture, alternating with yogurt.
• fold in berries, pour into bundt pan.
• bake for 45-50 minutes until toothpick comes out clean.
• cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
• when totally cooled stir together glaze ingredients and drizzle over cake.

BLUEBERRY-YOGURT STREUSEL LAYERED CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease an 8 x 8-inch baking dish.
• In a small bowl mix together brown sugar, cinnamon and nutmeg until combined; set aside.
• In a large bowl using an electric mixer on medium speed beat butter with sugar for about 3 minutes.
• Beat in eggs and vanilla until combined.
• in a medium bowl mix together flour with baking powder, salt and lemon zest; add to the creamed mixture along with the yogurt mixing on low speed or with a wooden spoon just until combined.
• Mix in blueberries until just combined.
• Pour HALF of the cake batter into prepared baking dish, then sprinkle with HALF of the streusel mixture.
• Pour the remaining HALF of the cake batter over streusel.
• In a bowl mix the remaining HALF of streusel mixture with 3 tablespoons soft butter then sprinkle over the cake batter.
• Bake for about 40-45 minutes or until cake tests done.

BLUEBERRY-YOGURT SNACK CAKE WITH BROWN SUGAR STREUSEL

Steps:

• Set oven to 350 degrees.
• Grease an 8-inch square baking pan.
• in a large bowl cream 1/2 cup butter with sugar until light and fluffy.
• Beat in eegs and vanilla until well combined.
• In a medium bowl sift together flour, baking powder, baking soda and salt; stir into the creamed mixture, along with the yogurt; mix only until combined.
• Gently mix in the blueberries.
• In a small bowl stir together the brown sugar with cinnamon, nutmeg and walnuts.
• Pour HALF of the cake batter into the baking dish.
• Sprinkle with HALF of the brown sugar mixture, then top with the remaining half of the cake batter.
• In a small bowl mix the 2 tablespoons butter with the remaining half of the brown sugar mixture then sprinkle on top of the batter.
• Bake for about 45 minutes or until the cake tests done.

BLUEBERRY STREUSEL LOAF CAKE

Steps:

• Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
• Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
• Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
• Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
• Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
• Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
• Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
• Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

BLUEBERRY CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
• Preheat the oven to 375 degrees. Oil an 8-inch square pan.
• To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
• Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
• Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.