Thursday, March 31, 2011

Blueberry Crumb Cake

  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 2 Tbsp unsalted butter, melted and cooled
  • 2 Tbsp. canola oil
  • 1/4 cup all-purpose flour
  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp. nonfat sour cream
  • 3 Tbsp unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large eggs plus 1 large egg white
  • 1 tsp vanilla extract
  • 1/2 cup plain low-fat yogurt
  • 1 cup frozen bluberries
  1. Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.
  2. Preheat oven to 350 degrees 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 ban. Peel off parchment and turn cake right-side up on a rack to cool. Cut into wedges and serve.

Recipe via All You Magazine

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