Blueberry Yogurt Crumb Cake

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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

Butter 10-inch baking dish or 10-inch spring form pan.
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In a medium bowl, toss berries with lemon peel.  Set aside

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In a large bowl, combine 2 cups flour with sugar.  Cut in butter.  Set 1-½ cups of this mixture aside for crumb topping.
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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.

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Spread batter in pan and scatter remaining blueberries on top.

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Sprinkle with reserved crumb mixture.

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Bake @ 400 degrees F approximately 45-60 minutes or until top is lightly browned and a tester inserted in the center of the cake comes out clean.  Cool on a wire rack.
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Serve warm or room temperature.

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Delicious plain or with the following tangy yogurt cream on the side.

YOGURT CREAM

  • 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.


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Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

8 thoughts on “Blueberry Yogurt Crumb Cake”

  1. The finished dish is go pretty and delicate looking – I have some blueberries from earlier this summer. I am also waiting on the peaches to come in, which should be soon down here!

  2. I love summer with all the fresh picked fruits and veggies…. and this recipe sounds/looks like a great one for big fat juicy blueberries! Thanks for sharing it with us!

  3. I went out and picked over four pounds of blackberries this morning at the farm. I think some of them will find their way into a crumb cake like this, when I’m finished with what I need for jam. Thanks!

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