Blueberry Streusel

Ingredients

Streusel Topping

1/3 cup pecan pieces

1/4 tsp salt 1/3 cup flour

1 tbsp ground flax seeds

1/ 3 cup dark brown sugar

3 tbsps cold butter

Cake

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp Kosher salt

6 tbsps butter

3/4 cup cane sugar

1/2 tsp vanilla

2 large eggs

1 cup plain Greek yogurt

1 tbsp cinnamon mixed with 2 tbsps sugar

1-pint fresh blueberries

Directions

Preheat oven to 350 degrees. Grease 8 x 8 pan then line with parchment paper.

Place pecans on a baking sheet and toast in the oven 5 to 8 minutes or until fragrant. Sprinkle with salt immediately after removing from oven. Set aside to cool.

Combine flour, ground flax, brown sugar, and cooled pecans in a bowl. Cut butter into small chunks and incorporate using your fingers to make a coarse meal approximately the size of peas. Chill in the refrigerator while you make the cake.

In small bowl combine flour, baking powder, baking soda, and salt, set aside.

Cream butter until fluffy. Add sugar and continue to cream for a few minutes.

Add vanilla, then add eggs, mixing after each addition. Add half of the flour mixture. Then add half of the Greek yogurt. Then the rest of the flour. Then the rest of the yogurt. Mix well after each addition scraping the sides of the bowl.

Pour half of the cake mixture into the prepared pan and smooth into an even layer. Sprinkle with cinnamon and sugar. Then top with the rest of the cake batter. Gently spread the batter into an even layer. Sprinkle blueberries over the cake, then top with streusel topping.

Bake 55 to 60 minutes or until a toothpick comes out clean of cake batter (there may be some blueberry on the toothpick). Allow to cool before serving