BLUEBERRY YOGURT CAKE

1/2 cup plus 2 tablespoons butter

1/2 cup sugar

2 large eggs

1 teaspoon vanilla

1 - 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup plain low-fat yogurt

1 cup blueberries

1/2 cup light brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup chopped walnuts

1.  Preheat oven to 350 F.  In a large bowl, cream 1/2 cup butter with sugar until light and fluffy.  Beat in eggs and vanilla.

2.  In a medium bowl, sift together flour, baking powder, baking soda and salt.  Stir into butter mixture.  Add yogurt and mix gently stir in blueberries.

3.  In a small bowl, stir together the brown sugar, cinnamon, nutmeg and walnuts.  Pour half the cake batter into a buttered and floured 8-inch square baking pan.  Sprinkle with half the brown sugar mixture and top with the remaining batter.

4.  Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter.  Bake until toothpick inserted into center comes out clean, about 45 minutes.

Yield: Makes 6 generous servings