From a graceful little blog called A Southern Grace, comes a tasty recipe for Crumb Cake. This is the kind of cake you have for breakfast when you’re feeling like cake for breakfast is exactly the perfect thing (and we think it often is.)

Crumby Crumb Cake
(based on this recipe, which is based on this recipe – but all our credit goes to Grace from A Southern Grace for this one.)

Crumbs:
1/3 cup brown sugar
1/3 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
1 3/4 cups all-purpose flour

Cake:
1/3 cup vanilla yogurt, low fat
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, at room temperature
2 cups blueberries, fresh or frozen

Preheat oven to 325F. Grease an 8-inch square baking pan.
To make the crumbs, in a large bowl, stir together the sugars, cinnamon, salt and butter until smooth. Stir in the flour with a spatula. It should look like a solid dough. Pat it down and set it aside.
To prepare the cake, in a small bowl, stir together the yogurt, eggs, and vanilla. In a larger bowl, mix together the flour, sugar, baking soda, baking powder, and salt. Add the softened butter and a spoonful of the yogurt mixture and mix until flour is moistened. Add the remaining yogurt mixture in two batches, beating after each addition and scraping down the sides of bowl with a spatula. Scrape the batter into the prepared pan. Sprinkle the blueberries over the batter. Using your fingers, break the topping mixture into big crumbs, about 1/2-inch to 3/4-inch in size. Sprinkle the lovely crumbs over the blueberries. Bake until a toothpick inserted into center comes out clean of batter, 45 to 55 minutes. Cool completely before serving.