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Old 07-05-2007, 03:53 PM
kcqueenm's Avatar
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Join Date: Apr 2005
Location: kc mo
Posts: 408
Blueberry Crumb Cake

1 pint blueberries
1/2 teaspoon lemon zest
2-1/4 cups flour
3/4 cup sugar
3/4 cup margarine
1 teaspoon baking soda
1/2 cup plain low-fat yogurt
1 egg, lightly beaten
1 teaspoon lemon juice


Toss the blueberries gently with the lemon zest in a bowl.
Combine 2 cups of the flour and sugar in a bowl. Cut in
the margarine until crumbly. Reserve 1-1/2 cups of the
crumb mixture for the topping.
Stir a mixture of the remaining 1/4 cup flour and baking
soda into the remaining crumb mixture until mixed.
Add the yogurt, egg and lemon juice and mix well. Fold in
1 cup of the blueberries.
Spread the batter in a lightly buttered 10-inch springform
pan. Sprinkle with the remaining blueberries.
Top with the reserved crumb mixture. Place the springform
pan on a baking sheet.
Bake at 400 degrees for 1 hour or until light brown and the
cake tests done.

In many recipes 1 cup granulated can be replaced by
1 cup of corn syrup, molasses, or honey, reducing
the amount of liquid in the recipe by 2 to 4
Tablespoons or by using 1 cup packed brown sugar.

Margaret Ball
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