Well Made by Kiley

Preheat the oven to 375F. Grease and line a 8x8” baking pan with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, use a handheld mixer to cream the butter and sugar together until smooth (~2-3 minutes).
Add in the greek yogurt and egg, and mix until incorporated. Then, add in the milk and mix until combined.
Add the flour mixture to the wet mixture, and mix until just combined, being careful not to over-mix.
In a separate medium bowl, toss the blueberries with 1 tbsp of flour. Pour into the batter and gently fold. The batter will be thick at this point.
Spread the batter into the prepared pan. Set aside while you prepare the almond praline topping.
Make the almond praline topping. Combine all of the ingredients in a small saucepan over medium heat. Bring to a simmer while continuously stirring, until it is slightly bubbling and the sugar has dissolved. Continue to cook for 3-5 minutes, until it resembles a light caramel color and is gooey.
Remove from the heat and pour the topping over the cake batter in the pan.
Bake at 375F for 32-38 minutes or until a toothpick inserted into the middle comes out clean or with moist crumbs, and the topping is golden.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire cooling rack.
Slice into 16 squares and serve.
Enjoy!