1 pt. blueberries
2 1/4 c. flour
1 c. sugar
1 1/2 sticks unsalted butter, cut in small pieces
1 tsp. fresh lemon juice
Tangy yogurt cream
1/2 tsp. grated lemon zest
1 tsp. baking soda
1 egg
1/2 c. plain low fat yogurt

Preheat oven to 400 degrees. Butter a round 10 x 1 1/2 inch baking dish or a 10 inch springform pan. In a medium bowl, toss the blueberries with the lemon zest. In large bowl, combine 2 cups of the flour with the sugar. Using your fingertips or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal. Set 1 1/2 cups of the mixture aside for the crumb topping. In small bowl, combine the remaining 1/4 cup flour with the baking soda and mix well. Add to the mealy mixture in the large bowl and rub in until incorporated.

In 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 with wooden spoon until blended. Fold in 1 cup of the blueberries. Spread the batter in the prepared dish and scatter the remaining 1 1/2 cups blueberries on top. Sprinkle the reserved crumb mixture over the blueberries. Set the dish on a cookie sheet and bake in the middle of the oven for about 1 hour or until the crumbs are golden and a tester inserted in the center comes out clean. Serve warm at room temperature with the Tangy Yogurt Cream on the side.