Blueberry Crumb Cake Recipe

Name: Blueberry Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pt. blueberries (2 1/2 c.); 1/2 tsp. grated lemon zest; 2 1/4 c. all-purpose flour; 1 c. sugar; 1 1/2 sticks unsalted butter, cut unto small pieces; 1 tsp. baking soda; 1 egg; 1/2 c. plain low-fat yogurt; 1 tsp. fresh lemon juice; Tangy Yogurt Cream (see recipe)

Servings: persons

1 pt. blueberries (2 1/2 c.)
1/2 tsp. grated lemon zest
2 1/4 c. all-purpose flour
1 c. sugar
1 1/2 sticks unsalted butter, cut unto small pieces
1 tsp. baking soda
1 egg
1/2 c. plain low-fat yogurt
1 tsp. fresh lemon juice
Tangy Yogurt Cream (see recipe)

1
Preheat oven to 400u00b0.
2
Butter a round 10 x 1 1/2-inch baking dish or a 10-inch spring-form pan.
3
In a medium bowl, toss blueberries with lemon zest.
4
In a large bowl, combine
5
2 cups of the flour with the sugar.
6
Using your fingertips or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal.
7
Set 1 1/2 cups of the mixture aside for the crumb topping.

1096

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pt. blueberries (2 1/2 c.), 1/2 tsp. grated lemon zest, 2 1/4 c. all-purpose flour, 1 c. sugar, and more.

Yes, Blueberry Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Crumb Cake

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