For the Cake:
For the Sugar Swirl and Topping:
- 1 cup Butter, softened
- 2 cups Granulated Sugar
- 2 Eggs
- 1/2 teaspoon Pure Vanilla Extract
- 1 cup Plain Greek Yogurt
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 cups Fresh Blueberries
For the Glaze:
- 2/3 cup All-Purpose Flour
- 1 cup Brown Sugar
- 2 teaspoons Cinnamon
- 1/2 cup Finely Chopped Pecans
- 1/4 cup Butter, melted
- 1/2 cup Powdered Sugar
- 2 teaspoons Milk
Preheat the oven to 350°F. Spray a 9x13 pan with nonstick spray.
Beat the butter and sugar until creamy. Add the eggs, vanilla, and yogurt and beat again.
Stir together the flour, baking powder, and salt. Add to the butter mixture while slowly beating.
Stir in the blueberries gently. Spread half the mixture in the prepared pan.
Mix together the sugar swirl ingredients until it resembles sands. Sprinkle half of it on the batter in the pan.
Spoon the rest of the cake batter gently in the pan and spread out.
Sprinkle the remaining sugar topping over the top.
Bake for 45 – 50 minutes or until a toothpick inserted in the center comes out with just a few crumbs on it. Let cool.
Stir together the glaze ingredients and drizzle over the top.
Store in a tightly sealed container.