3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp pumpkin pie spice
1/4 tsp salt
6 tblsp butter at room temp.
1 cup sugar
2 large eggs (Tip- eggs perform
better when they are at room temp)
1 tsp vanilla extract
2/3 cup plain yogurt or sour cream
Topping
1 cup frozen or fresh blueberries
3 tblsp sugar
1 tblsp flour
1/2 tsp cinnamon
Heat oven to 350 and position rack on the middle rung. Spray a round 9x2 inch pan with Pam. In a medium bowl combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix and set aside. In a large bowl beat butter and sugar until well blended. Add eggs one at a time and add vanilla with the second egg, beat until just blended. Using a rubber spatula fold in the dry ingredients into the butter mixture in 3 batches alternating with the yogurt/sour cream. Scrape the batter into the prepared pan. Put the cake in the oven for 10 minutes. While it is cooking prepare the topping. After the cake has cooked for 10 minutes pour the topping on top and continue to bake for 30 minutes our until the cake tester comes out clean from the middle. Let cool for 10 minutes and then run a knife around the edges to loosen. Using a plate invert the cake to release it from the pan and then use another plate to invert the cake so the topping is on top. Serve warm or at room temperature. Cover the cake a store at room temp up to 5 days, if it can last that long!
Enjoy-Amy
