Award Winning Blueberry Crumb Cake
2007 Blueberry Bake-Off Child Winner, first place No. 1 Fernando Guerrero
Yield
12 servingsPrep
15 minCook
60 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
blueberries
|
|
| 2.5 | ml |
lemon zest
|
|
| 532 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
butter, unsalted
1 ½ sticks, (cut into small pieces) |
|
| 5 | ml |
baking soda
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
yogurt, low-fat
vanilla (or plain) |
|
| 5 | ml |
lemon juice
fresh |
|
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.
