Blueberry Crumb Cake (#1036)

1. Pre-heat oven to 400° f and butter a 10” spring form pan.
2. In a medium bowl, toss blueberries with lemon zest.
3. In a food processor, combine 2 cups of flour with the sugar.
4. Add butter to flour and sugar mixture and pulse until mixture resembles coarse corn meal. (you may mix by hand or by cutting butter into flour with a fork or pastry blender.)
5. In a small bowl mix the remaining 1/4 cup flour and baking soda.
6. Add to the remaining flour mixture left over after reserving 1 1/2 cups for topping. Pulse to combine.
7. In a small bowl beat the egg, add yogurt and whisk together.
8. Add egg mixture to dry flour mixture (not the Topping) and mix until smooth.
9. Fold in 1 cup of the blueberries and pour into spring form pan.
10. Scatter remaining blueberries over the batter.
11. *make clumps from the Topping mixture and place on top of the blueberries.
12. Bake in middle rack of oven for 1 hour until toothpick comes out clean and crumbs are golden brown.

Topping

1. Set aside 1 1/2 cups above flour mixture and reserve for topping.