Blueberry Chobani Buckle - A Guest Post by Robin from Knead to Cook
Author: Robin from Knead to Cook
Recipe type: Dessert
- 1½ cups of all-purpose flour
- 1½ teaspoons of baking powder
- 5 tablespoons of butter
- 1 -6 oz. container or blueberry Chobani yogurt (lemon, vanilla or plain would also work)
- ⅔ cup of granulated sugar
- ½ teaspoon salt
- Zest from one lemon
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 2 pints of blueberries, washed and dusted with 2 tablespoons of flour so they don’t sink in the cake.
- ½ cup of all-purpose flour
- ½ cup of light brown sugar
- 1 tablespoon of granulated sugar
- 1 teaspoon of ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoons of butter cut into 6 pieces
- Preheat the oven to 350 degrees.
- Spray or grease and flour your 9 inch round pan. Set aside.
- In a mixing bowl, whisk the flour and powder together.
- In your stand mixer with the paddle attached, blend butter, Chobani, sugar, salt and the zest.
- Scrape down the sides occasionally. Then add in the vanilla.
- Add one egg at a time, blending well in between each addition.
- Reduce the speed to the lowest setting and add the flour mixture.
- Scrape down the sides and then mix one additional time.
- Remove the bowl from the mixer and add, by hand, the blueberries. Mix to blend.
- Pour into your prepared pan. The batter will be quite thick in its consistency.
- In your stand mixer, paddle attached, beat the flour, sugars, cinnamon and salt on low.
- Add the butter pieces and mix.
- Top the cake mixture evenly.
- Bake the cake for 55 minutes or until a toothpick inserted comes out clean.
- Let cool and then slice.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/blueberry-chobani-buckle-a-guest-post-by-robin-from-knead-to-cook/