Blueberry Crumb Cake

1. 1

   Pre-heat oven to 400 F and butter a 10 spring form pan.

2. 2

   In a medium bowl, toss blueberries with lemon zest.

3. 3

   In a food processor, combine 2 cups of flour with the sugar.

4. 4

   Add butter and pulse until the mixture resembles coarse corn meal.

5. 5

   (You can combine by hand by cutting butter into flour with a fork or pastry blender.)

6. 6

   Set aside 1 1/2 cups of the mixture for the topping.

7. 7

   In a small bowl mix the remaining 1/4 cup of flour and baking soda.

8. 8

   Add to the remaining flour mixture left over after reserving the topping and pulse to combine.

9. 9

   In a small bowl beat the egg and add yogurt and whisk well.

10. 10

    Add egg mixture to dry flour mixture (not the topping) and mix until smooth.

11. 11

    Fold in 1 cup of the blueberries and pour into the pan.

12. 12

    Scatter remaining blueberries over the batter.

13. 13

    *Make clumps with the topping mix and place on top of the blueberries.

14. 14

    Bake in middle of oven for 1 hour or until toothpick comes out clean and crumbs are golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.