Blueberry Walnut-Streusel Cake

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My Kitchen in the Rockies


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1/4 cup ( 50 g) granulated sugar

1/3 cup ( 60 g) light brown sugar

1/8 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 pound (1 stick or 114 g) unsalted butter, melted

1 1/3 cups ( 160 g) all-purpose flour

2.5 oz. ( 70 g) chopped walnuts

6 Tablespoons ( 80 g) unsalted butter, at room temperature

3/4 cup ( 155 g) sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon lemon zest, grated

2/3 cup ( 160 g) Greek yogurt

1 1/4 cup ( 150 g) flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups ( 300 g) fresh blueberries

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