Blueberry Crumb Cake
|All purpose flour||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs), cut into pieces|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Blueberries||2 Cup (32 tbs) (Fresh Or Frozen)|
|Plain low fat yogurt||3⁄4 Cup (12 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted and cooled|
|Grated lemon zest||1 1⁄2 Teaspoon|
1. Crumb topping: In a bowl, combine flour, brown sugar and cinnamon. Using a pastry blender or your fingertips, blend in butter until crumbly.
2. Cake: In a large mixing bowl, stir together flour, sugar, baking powder, soda and salt. Toss blueberries with 2 tbsp (25 mL) of the flour mixture; set aside.
3. In another bowl, beat eggs; beat in yogurt, melted butter and lemon zest. Stir in flour mixture to make a smooth batter. Gently fold in floured blueberries. (Batter will be thick.)
4. Spoon into prepared pan. Sprinkle top with crumb mixture. Bake in oven for 50 to 60 minutes or until cake tester inserted in center comes out clean. Let cool on rack. Run a knife around edge; remove side of pan, remove base and transfer cake to serving plate.