Meyer Lemon-Cranberry Buckle

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Ingredients

The streusel topping:

1/4 cup + 2 tablespoons all-purpose flour

1/4 cup + 2 tablespoons sugar

1/4 teaspoon kosher salt

4 tablespoons cold unsalted butter

The cake:

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 sticks ( 3/4 cup) unsalted butter, room temperature

1 cup sugar

2 eggs

1 teaspoon vanilla

Juice of 1 Meyer lemon (about 2 tablespoons)

Zest of 1 Meyer lemon

3/4 cup whole milk yogurt

8 ounces cranberries, fresh or frozen

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