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Blueberry Yogurt Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) spring form pan #ad. Line the bottom of the pan with parchment paper #ad.

Streusel: In a bowl, stir together the sugar, flour, and ground cinnamon. Add the butter and, using your fingertips, pinch together to blend until you have crumbs.

Cake: In a large bowl, whisk 1 1/4 cups (160 grams) of the flour with the baking powder, baking soda, and salt.

Place the blueberries in a separate bowl and toss the berries with the remaining 1/4 cup (35 grams) of flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir until just combined. Gently stir in the blueberries. Scrape the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Sprinkle the Streusel evenly over the top of the cake.

Bake in preheated oven for about 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. Serve warm, at room temperature, or even cold.

Makes one - 8 inch (20 cm) cake.

This Blueberry Yogurt Cake is wonderfully soft and moist and is bursting with fresh blueberries. I like to cover the cake with a deliciously crisp and crunchy brown sugar and cinnamon flavored streusel. You can serve this cake warm, at room temperature, or even cold.

The cake batter is so easy to make, just a quick stir of all the ingredients. Yogurt is added to the batter. Yogurt has a thick and creamy custard-like consistency with a tangy flavor. It is made by adding a special bacteria to whole milk, low-fat milk, or non fat milk. Like sour cream, when you add yogurt to a cake batter, it adds richness, a tangy flavor, and makes the cake moist. For this recipe I like to use whole milk plain yogurt, although you could use a low fat plain yogurt, just drain off any excess water. Greek Yogurt can be used in this recipe. The difference between a plain yogurt and a Greek plain yogurt is that Greek Yogurt is simply a thicker textured yogurt because most of the whey has been drained off.

To give this cake a moist texture, that stays soft even when refrigerated, oil is used instead of butter. You want to use a flavorless oil, such as a vegetable, corn, canola, safflower, or even a light olive oil. For the blueberries I have used fresh, but you can use frozen. Don't thaw the berries, just fold them into the batter while they are still frozen. However, you will have to bake the cake a few minutes longer if using frozen berries.