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Sunday, December 17, 2006
Blueberry Crumb Cake Recipe
Blueberry Crumb Cake Submitted by Dorina
1 pint blueberries 1/2 teaspoon lemon zest 2-1/4 cups flour 3/4 cup sugar 3/4 cup margarine (I'd go with butter) 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 thecrumb 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 springformpan on a baking sheet. Bake at 400 degrees for 1 hour or until light brown and the cake tests done.NOTE: 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.SERVINGS: 16 Copyright 1997 The Junior League of Buffalo, Inc.
Posted by HappySlob ::
10:37 AM ::