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Photo: Ryan Benyi; Styling: Stephana Bottom Photo by: Photo: Ryan Benyi; Styling: Stephana Bottom

Blueberry Crumb Cake

All You APRIL 2010

  • Yield: Serves 12
  • Cook time:55 Minutes
  • Prep time:15 Minutes
  • Cost Per Serving:$.41

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.

Nutritional Information

Amount per serving
  • Calories: 252
  • Fat: 9g
  • Saturated fat: 4g
  • Protein: 4g
  • Carbohydrate: 40g
  • Fiber: 1g
  • Cholesterol: 49mg
  • Sodium: 185mg
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Blueberry Crumb Cake recipe

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