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Blueberry crumb cake

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Ingredients/Components

sugar - 1 c
baking soda - 1 tsp
egg - 1 item
all-purpose flour
plain low-fat yogurt - 1/2 c
fresh lemon juice - 1 tsp
grated lemon zest - 1/2 tsp
unsalted butter, cut into small pieces
blueberries 2 1/2 c - 1 pt

How to make blueberry crumb cake:

Preheat oven to 400°. Butter a round 10 x 1 1/2-inch baking dish or a 10-inch spring-form pan. In a medium bowl, toss the blueberries with the lemon zest. In a large bowl, combine 2 cups of the flour with the sugar. Using your fingertips or a pastry blender, rub or cut in the butter until mixture resembles coarse meal. Set 1/2 cup of mixture aside for crumb topping.

In small bowl, combine the remaining 1/4 cup flour with the baking soda; mix well. Add to the mealy mixture in the large bowl and rub in until incorporated. In a small bowl, lightly beat the egg. Stir in yogurt and lemon juice. Add to the dry ingredients in the large bowl and stir briefly with a wooden spoon until blended. Fold in 1 cup of the blueberries.

Spread the batter in the prepared dish and scatter the remaining 1 1/2 cup blueberries on top. Sprinkle the reserved crumb mixture over the blueberries. Set the dish on a cookie sheet and bake in the middle of the oven for about 1 hour or until the crumbs are golden and a tester inserted in the center of the cake comes out clean. Serve warm or at room temperature with the tangy yogurt cream on the side.

Recipe categories: Breads, Breakfast, Coffee cakes.

Rating:

Average rating: 3, total votes: 9

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