I am always on the hunt for recipes I can pull together without a trip to the market. Yesterday, having just discovered a bag of frozen blueberries in the freezer, I set out to bake something deliciously summery. After perusing the Food Network website for a bit, I stumbled upon Ina's Blueberry Crumble Cake.
Now that I've devoured my first slice with my morning coffee, I can attest that this cake is scrumptious.
A few substitutions to note: rather than Ina's sour cream, I subbed Fage 0% Greek yogurt, with no problems. I did up the butter in the batter to one whole stick since the yogurt was zero fat.
I also swapped frozen blueberries for fresh ones.
As for hints, this worked well in an 8.5 inch springform pan, but required baking for 52 minutes. I'd also recommend coating the blueberries in flour before adding them to the batter, as that will prevent them from sinking.
The lemon zest is essential to this recipe. So, don't omit that extra tart zip!
Enjoy bakers!Photos by moi.
45 minutes ago