- butter at room temperature - 1/2 cups (plus 2 tablespoons)
- sugar - 1/2 cup
- large eggs - 2 pieces
- vanilla extract - 1 teaspoon
- flour - 1 1/4 Cups
- baking powder - 1 teaspoon
- soda - 1/4 teaspoons
- salt - 1/4 teaspoons
- ordinary low-fat yogurt - 1/2 cup
- blueberries - 1 glass
- light brown sugar - 1/2 cup
- cinnamon - 1 teaspoon
- nutmeg - 1/2 teaspoonfuls
- walnuts - 1 glass
1. Preheat the oven to 175 degrees. Lubricate with butter and sprinkle a square 20 cm square flour into the flour. In a large bowl, beat 1/2 cup of butter with sugar to a creamy consistency. Add eggs and vanilla extract, beaten. 2. In a medium bowl, sift the flour, baking powder, soda and salt. Stir with the oil mixture. Add the yogurt and mix. Gently mix the dough with blueberries. 3. In a small bowl, mix together the brown sugar, cinnamon, nutmeg and chopped walnuts. 4. Put half the dough into the prepared form. 5. Sprinkle the dough half of the nut mixture and put the remaining dough on top. 6. Mix the remaining nut mixture and 2 tablespoons of butter. Sprinkle the dough mixture on top. 7. Bake the cake until the toothpick inserted in the center, will not leave clean, about 45 minutes.
Servings: 6