There are a few things I can guarantee in life. I can guarantee that my fingernail polish won’t last for more than a day. I can guarantee that it will rain the day after I wash my car.  I can guarantee that I will always pick the worst lane to be in at the grocery store. I can guarantee that my brother will always open my fridge the second he walks into my house, and I can pretty much guarantee that this cake won’t last long in anyone’s presence.

See this cake? It’s a very moist cake filled with fragrant blueberries. A cinnamon spiced walnut layer is slugged right in the middle and a crunchy layer rests on top! I cut out a hunk to take this picture, and when I went to focus my lens on the pan, I suddenly noticed that almost half the cake was missing. Cooper and Casey were standing there… guilty. But really, who can blame them? The house smelled so good and they had to wait 45 painful minutes for it to finish!! If you make this cake, you’ll clearly see why I had none left only a few hours after it came out of the oven. Also…save yourself a few corner pieces. They will blow your mind.

And we’re off!

Sift your dry ingredients together.

Measure out the blueberries. I used frozen blueberries for this recipe!

Cream the butter and sugar and then add the vanilla and egg in. MIX.

Mix the dry ingredients in and then add your yogurt. Keep stirring until combined.

Fold in the blueberries.

Time to make the topping! Chop the walnuts.

Add them to a bowl with brown sugar, cinnamon & nutmeg.

Lay down a layer of the batter in a lubed pan.

Sprinkle half of the crumb topping on top.

Take the 2 tablespoons of butter and mix it in with the remaining crumb mixture.

Add the other layer of batter on top.

Dot the top with the buttered crumbs and bake!

This is what you’ll have. Amazing, isn’t it???

I am utterly shocked that I was able to put a slice on a plate.

Because if I had my way, I’d eat the whole cake directly out of the pan. That’s restraint.

Blueberry Yogurt Cake

Makes 6 hearty servings

(recipe from Sunset Magazine)

• 1/2 cup plus 2 tablespoons butter (at room temp)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1  teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plain low-fat yogurt
• 1 cup blueberries (I used frozen)
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1  cup chopped walnuts

Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.

In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.

Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.