Blueberry-Yogurt Crumble-Top Cake

1 c Sugar
2 ts Cinnamon
1/4 ts Nutmeg
2 tb Butter, cubed and chilled

Blueberry Cake:
1 Stick butter
1 1/2 c Brown sugar
1 Egg
2 1/4 c Flour
1 ts Baking soda
1 c Plain yogurt
1 ts Vanilla
1/2 ts Grated lemon zest
2 c Blueberries

Preheat oven to 350 degrees. Butter and flour a 9 by 13-inch baking pan. Make topping: In a small bowl combine sugar and cinnamon. Using a fork, blend butter into sugar mixture until it forms large crumbs.

Make cake: In a standing electric mixer or with a hand mixer, cream together butter and sugar. Add egg and mix well. Add flour, baking soda, yogurt, vanilla and zest. Mix on medium for 4 minutes. Pour batter into prepared pan and sprinkle top with blueberries. Lightly press them into batter, if needed. Top with crumble topping. Bake for 45 minutes. Cool on a rack and carefully unmold.

Yield: 9 by 13-inch cake

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