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An old fashioned, not too sweet, buttery crumb cake bursting with fresh blueberries, a pop of lemon zest and yogurt. Fabulous for a coffee or tea break with friends, a breakfast treat or company dessert.
4 cups fresh blueberries, not frozen
2 teaspoons grated lemon zest
2 1/4 cups all purpose flour, divided
3/4 cup granulated sugar
1 1/2 sticks cold unsalted butter, cut into 1/2 inch pieces
1 teaspoon baking soda
1 egg, lightly beaten
1/2 cup whole milk plain Greek yogurt
1 teaspoon lemon juice
Preheat the oven to 400 degrees F.
Butter a 9 inch springform pan.
In a small bowl, toss the berries with the lemon zest and set aside.
In a large bowl, whisk together 2 cups of the flour and the sugar.
Using a pastry cutter or your fingers, cut in the butter until the mixture looks like small crumbs. Set aside 1 1/2 cups of this - this will be your topping.
In a small bowl, mix the remaining 1/4 cup of flour with the baking soda and add to the remaining crumb mixture, incorporating thoroughly.
In another small bowl, mix the egg with the yogurt and lemon juice, stirring well, and add to flour/sugar/baking soda combination. Batter will be thick.
Fold in 2 cups of blueberries.
Spread batter in prepared pan, sprinkle remaining 2 cups of berries on top then evenly spread the reserved crumb topping mix over the berries.
Place pan on cookie sheet and bake for 55 minutes. Top should be golden and a toothpick inserted into the middle should come clean.
Place pan on wire rack, let cool for 15 minutes and remove sides to springform pan. Serve warm or room temperature.
