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. Line the bottom of the pan with parchment paper.

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.

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