Blueberry Crumb Cake

Photo: Ryan Benyi; Styling: Stephana Bottom

Recipe Time

Prep: 15 Minutes
Cook: 55 Minutes

Nutritional Information

Calories 252
Fat 9 g
Satfat 4 g
Protein 4 g
Carbohydrate 40 g
Fiber 1 g
Cholesterol 49 mg
Sodium 185 mg

Ingredients

Topping:
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted and cooled
2 tablespoons canola oil
3/4 cup all-purpose flour
Cake:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons nonfat sour cream
3 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs plus 1 large egg white
1 teaspoon vanilla extract
1/2 cup plain low-fat yogurt
1 cup frozen blueberries

Preparation

1. Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.

2. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.

3. Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping.

4. Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 15 minutes before turning out of pan. Peel off parchment and turn cake right-side up on rack to cool. Cut into wedges and serve.

Note:

April 2010