1. 1

   Step 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter.

2. 2

   Step 2

   In a mixer, cream 10 Tbsp softened butter and 3/4 cup granulated sugar for 3-4 minutes until light and fluffy.

   Timer 4 min
3. 3

   Step 3

   Add 2 large eggs and 2 tsp vanilla extract to the butter mixture. Beat for 1 minute until creamy.

   Timer 1 min
4. 4

   Step 4

   In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

5. 5

   Step 5

   Add half of the flour mixture to the butter mix and mix until just combined.

6. 6

   Step 6

   Stir in half of the 1 cup Greek yogurt. Repeat with the remaining flour and yogurt. Do not overmix.

7. 7

   Step 7

   Gently fold 1 1/2 cups blueberries into the batter using a spatula.

8. 8

   Step 8

   Pour and spread the batter evenly into the prepared springform pan.

9. 9

   Step 9

   For the topping, combine 3/4 cup flour, 1/2 cup light brown sugar, 1/2 tsp cinnamon, and 1 pinch salt in a bowl.

10. 10

    Step 10

    Work 5 Tbsp cold, cubed butter into the dry topping mixture with your fingertips until crumbly.

11. 11

    Step 11

    Sprinkle the crumb topping evenly over the cake batter.

12. 12

    Step 12

    Bake for 1 hour at 350°F until golden and a toothpick comes out clean.

    Timer 60 min
13. 13

    Step 13

    Let the cake rest in the pan for 15 minutes before unmolding and serving.

    Timer 15 min

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