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Blueberry Crumb Cake


Cake: 2007 Blueberry Bake-Off Child Winner #1 Fernando Guerrero














2 ½ cups blueberries
½ teaspoon lemon zest
2 ¼ cups all-purpose flour
1 cup sugar
¾ cup butter, unsalted
1 ½ sticks, (cut into small pieces)
1 teaspoon baking soda
1 large eggs
½ cup yogurt, low-fat
vanilla (or plain)
1 teaspoon lemon juice


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.


* not incl. in nutrient facts

Add review





Blueberry crumb cake is one of our favorites. Love the idea of using yogurt that makes the cake really moist. A bit fresh lemon zest and lemon juice adds some nice zing!

almost 10 years ago

United States

I wonder how it would taste with gluten-free? Sounds yummy, doesn't it?

almost 10 years ago

Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 28140% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 61mg 3%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 6%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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