Blueberry Muffin Cake

Spray a Suvie pan with nonstick cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Beat butter and sugar together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and lemon zest and beat to incorporate, scraping down the bowl as necessary.

Reduce speed to low and add the flour mixture until just incorporated. Add the yogurt and mix until incorporated.

If using frozen blueberries, toss them with 2 tsp flour to coat. Fold blueberries into the batter by hand, scraping the bottom of the bowl to ensure no pockets of flour remain.

Spread batter into the prepared pan, smoothing the top. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 1 hour and 30 minutes

While the cake cooks, prepare the streusel topping. In a small bowl, stir together the brown sugar, flour, and salt. Drizzle with melted butter and stir to combine. Set aside.

After the muffin cake has finished cooking, remove pan from your Suvie and sprinkle streusel over the top. Return pan to your Suvie and broil for 5-7 minutes, rotating pan halfway through cooking.

Remove muffin cake from your Suvie and let it cool in the pan for 10 minutes. Run a butter knife along the sides of the cake, cut into pieces, and serve.