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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
blueberries 2 1/2 c - 1 pt
1/2 sticks unsalted butter, cut unto small pieces - 1 item
Tangy Yogurt Cream see recipe - 1 item

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 blueberries with 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 the mixture resembles coarse meal. Set 1 1/2 cups of the mixture aside for the crumb topping.

In a small bowl, combine the remaining 1/4 cup flour with the baking soda and 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 the 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 cups 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:

3.7

Average rating: 3.7, total votes: 3

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