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Blueberry-yogurt Crumble-top Cake

  • Yield: 9 x13 inch cake


  • Crumble Topping:
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter, cubed and chilled
  • Blueberry Cake:
  • 1 stick butter
  • 1 1/2 cups brown sugar
  • 1 egg
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 cup plain yogurt
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated lemon zest
  • 2 cups blueberries


  • Preheat oven to 350 degrees. Butter and flour a 9 x13-inch baking pan. Make topping: In a small bowl combine sugar and cinnamon. Using a fork, blend butter into sugar mixture until it forms large crumbs.
  • Make cake: In a standing electric mixer or with a hand mixer, cream together butter and sugar. Add egg and mix well. Add flour, baking soda, yogurt, vanilla and zest. Mix on medium for 4 minutes. Pour batter into prepared pan and sprinkle top with blueberries. Lightly press them into batter, if needed. Top with crumble topping. Bake for 45 minutes. Cool on a rack and carefully unmold.