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Preheat oven to 350°F and place the baking rack in the middle of the oven. Grease a 9×13-inch baking pan.
Make the batter in the bowl of your stand mixer or a large bowl by combining the all-purpose flour, sugar, baking powder, and salt.
To the bowl, add the Greek yogurt, softened butter, lemon zest, eggs, and vanilla. Mix on low speed until combined and there are no visible clumps. The batter will be thick. Gently fold in blueberries with a spatula.
Pour batter mixture into the greased baking pan.
In a small bowl, make the crumble topping by mixing the flour and sugar. Then, add the chilled and cubed butter. I’ve found that using my hands is the easiest way to turn this into a coarse, sand-like texture.
Distribute crumble mixture over the batter.
Bake for 50-65 minutes or until a toothpick inserted comes out clean. Remove from oven and allow cake to cool down to room temperature prior to serving.