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