1/2 c. soft butter
3/4 c. sugar
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. plain nonfat yogurt
1 tsp. vanilla
2 c. blueberries
1/2 c. brown sugar

Cream butter and sugar; add eggs one at a time, beating well. Sift dry ingredients together; add gradually to egg mixture. Alternately with yogurt ending with flour mixture. Stir in vanilla.

Fold in 1 cup blueberries. Pour half batter into greased and floured 9 x 13 x 2 inch pan. Cover with remaining blueberries. Sprinkle with brown sugar. Top with remaining batter. Bake at 325 degrees for 45 to 50 minutes or until cake tests done.