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.