Blueberry Cream Cake with Crumb Topping

Preheat oven to 170 C / 340 F

Grease and line a loaf pan or a 7" round cake pans

Swift flour, baking powder, baking soda, and salt.

If using frozen blueberries drain them well.

Cream together butter, cream cheese and sugar until light and fluffy

Add eggs one at a time

Followed by vanilla

Combine blueberries in the flour mixture, combine well so they are all coated with the flour.

Add half the flour mix (with blueberries) and the yogurt - fold into the batter

Then add rest of the flour mix - fold until no dry flour is visible.

Pour batter into prepared baking pan

Gently mix the flour, salt, sugar and cold butter with your hands until you reach breadcrumb consistency

Sprinkle over the cake evenlyBake

Bake in a preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean

Cool in the pan for 10 minutes then remove onto a wire rack to cool completely.

Enjoy!