Blueberry Crumb Bake With Tangy Yogurt Cream

• 1 pt. blueberries
• 1/2 tsp. lemon zest
• 2 1/4 c. flour
• 1 c. sugar
• 1 1/2 sticks butter
• 1 tsp. baking soda
• 1 egg
• 1/2 c. plain yogurt
• 1 tsp. lemon juice

1. Heat oven to 400u0b0.
2. Butter a round 10-inch baking dish.
3. Toss blueberries with lemon zest.
4. In a large bowl, combine 2 cups of flour with the sugar.
5. Using your fingertips, cut in butter until it resembles coarse meal.
6. Set 1 1/2 cups of the mixture aside for the crumb topping.
7. In a small bowl, lightly beat the egg. Stir in the yogurt and lemon juice. Add to the dry ingredients in the large bowl and stir briefly until blended. Fold in 1 cup of the blueberries. Spread the batter in the dish and scatter the remaining 1 1/2 cups of blueberries on top. Sprinkle the reserved crumb mixture over the blueberries.
8. Set the dish on a cookie sheet and bake for about 1 hour.
9. Serve warm with the Yogurt Cream on the side.

blueberries, lemon zest, flour, sugar, butter, baking soda, egg, plain yogurt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481665 (may not work)