BLUEBERRY YOGURT CAKE

2 cups fresh or frozen blueberries

2 cups flour

1 tea. baking powder

½ tea. baking soda

¼ tea. cinnamon

¼ tea. nutmeg

½ cup butter or margarine, softened

1½ cups dark brown sugar, packed

3 eggs

1 tea. vanilla

1 cup plain yogurt

½ cup pecans, chopped

TOPPING

1 tea. cinnamon

½ cup brown sugar, packed

¼ cup pecans, chopped

In large bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Add flour, baking powder, baking soda, cinnamon, nutmeg and yogurt. Stir in blueberries and pecans. Spread batter in a greased 13X9” pan. To make topping, mix cinnamon with sugar and pecans. Sprinkle over batter. Bake 350’ for 45 min. or until a toothpick inserted in center comes out clean. Cool in pan. Variations: substitute 1 cup sliced fresh strawberries for blueberries. This is a good bake-ahead cake since it tastes better the next day.