Blueberry Yogurt Crumb Cake
Preheat oven to 350* and prepare a 9 x13 pan.
In a small bowl make your topping- mix together 1 c sugar, 1 tbsp cinnamon, 1/4 c flour and a pinch of salt.
In another bowl whisk 2 c flour and 1 tsp baking soda- set aside.
In a large bowl- or if you have a stand mixer, cream together 1/2 c butter, 1 c brown sugar and 1/2 sugar on high for a few minutes.
Whisk together 1 egg, 1 tsp vanilla and 1 c plain non-fat yogurt in a small bowl. Add this to the butter mixture in two parts to be sure each part is incorporated before adding the next.
Add the flour mixture to the batter and mix for about another minute.
In the pan, pour half the batter - top with 1/2 c blueberries and half the topping mixture. Repeat with batter, another 1/2 c blueberries and the remaining topping.
Bake for about 45-50 minutes- until the center of the cake is set.
Cool and enjoy!