I like blueberries, but the ones I usually get at the grocery store are a little bland. I’ve had the opportunity the past two weeks to buy some fresh-picked blueberries from a local farm (Blooms ‘n Berries in Loveland – Cincinnati area) and my impression of blueberries changed completely. These were large berries literally bursting with a sharp, tart flavor. I made my favorite Blueberry Pie, Blueberry Lemon Muffins, Blueberry Jam, Blueberry Chocolate Mousse, and Blueberry Crepes. I saved some to freeze until the good peaches are at the farm market so I can make a Blueberry Peach Pie. I had enough berries left to make this wonderful Blueberry Crumb Cake which I first made in 1995 In my binder I wrote: “8/4/95 – Tried with Smitty’s blueberries (a neighbor). Excellent. Best blueberry cake I have tasted.”
I think the Blooms ’n Berries blueberries were even better than Smitty’s and the cake is delicious.
BLUEBERRY YOGURT CRUMB CAKE
- 2-½ cups (1 pt.) blueberries, divided
- ½ tsp grated lemon peel
- 2-1/2 cups all-purpose flour, divided
- 1 cup granulated sugar
- ¾ cup (1-½ sticks) butter
- 1 tsp baking soda
- ½ tsp. salt
- 1 egg
- 1 cup blueberry yogurt (two 4 oz. packets)
- 1 tsp fresh lemon juice
Preheat oven to 400 degrees F
In a medium bowl, toss berries with lemon peel. Set aside
In a small bowl, combine remaining ¼ cup flour with soda. Add to mealy mixture in large bowl and rub in.
In the same small bowl, beat egg lightly. Stir in yogurt and lemon juice. Add to dry ingredients in large bowl and stir briefly with wooden spoon until blended. Fold in 1 cup blueberries.
Spread batter in pan and scatter remaining blueberries on top.
Sprinkle with reserved crumb mixture.
Serve warm or room temperature.
Delicious plain or with the following tangy yogurt cream on the side.
- 2 cups frozen whipped topping, thawed (Cool Whip)
- 1 tsp. lemon juice
- 1/2 cup of blueberry yogurt (4 oz. packet)
In a medium bowl, combine all ingredients and whisk until thoroughly blended. Refrigerate covered at least 30 minutes before serving.