Award Winning Blueberry Crumb Cake

Directions

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

In a medium bowl, toss blueberries with lemon zest.

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

Add butter and pulse until the mixture resembles coarse corn meal. (You can combine by hand by cutting butter into flour with a fork or pastry blender.) Set aside 1½ cups of the mixture for the topping.

In a small bowl mix the remaining ¼ cup of flour and baking soda.

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

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

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

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

Scatter remaining blueberries over the batter.

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

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