Blueberry Crumb Bake With Tangy Yogurt Cream – a delicious recipe with blueberries, lemon zest, flour, sugar, butter, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 400u00b0.
2
Butter a round 10-inch baking dish.
3
Toss blueberries with lemon zest.
4
In a large bowl, combine 2 cups of flour with the sugar.
5
Using your fingertips, cut in butter until it resembles coarse meal.
6
Set 1 1/2 cups of the mixture aside for the crumb topping.
7
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 until blended. Fold in 1 cup of the blueberries. Spread the batter in the dish and scatter the remaining 1 1/2 cups of blueberries on top. Sprinkle the reserved crumb mixture over the blueberries.
8
Set the dish on a cookie sheet and bake for about 1 hour.
9
Serve warm with the Yogurt Cream on the side.
1096
kcal
Calories
39
g
Fat
168
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pt. blueberries, 1/2 tsp. lemon zest, 2 1/4 c. flour, 1 c. sugar, and more.
Yes, Blueberry Crumb Bake With Tangy Yogurt Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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