Blueberry Crumb Bake With Tangy Yogurt Cream - cooking recipe

Ingredients

1 pt. blueberries
1/2 tsp. lemon zest
2 1/4 c. flour
1 c. sugar
1 1/2 sticks butter
1 tsp. baking soda
1 egg
1/2 c. plain yogurt
1 tsp. lemon juice

Preparation

Heat oven to 400\u00b0.
Butter a round 10-inch baking dish.
Toss blueberries with lemon zest.
In a large bowl, combine 2 cups of flour with the sugar.
Using your fingertips, cut in butter until it resembles coarse meal.
Set 1 1/2 cups of the mixture aside for the crumb topping.
In a small bowl, lightly beat the egg. Stir in the yogurt and lemon juice. Add to the dry ingredients in the large bowl and stir briefly until blended. Fold in 1 cup of the blueberries. Spread the batter in the dish and scatter the remaining 1 1/2 cups of blueberries on top. Sprinkle the reserved crumb mixture over the blueberries.
Set the dish on a cookie sheet and bake for about 1 hour.
Serve warm with the Yogurt Cream on the side.