1 pt. blueberries
1/2 tsp. grated 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 lowfat yogurt
2 tsp. lemon juice
1 c. heavy cream
2 tbsp. sugar
1/3 c. plain lowfat yogurt

Toss blueberries in bowl with lemon zest. In a larger bowl, combine 2 cups of the flour with 1 cup sugar. Use your fingers or a pastry blender and work the butter in until the mixture resembles coarse meal. Measure out 1 1/2 cups of mixture and set aside.

In a small bowl, combine the remaining 1/4 cup flour and the baking powder; mix well. Add this to the mealy mixture in large bowl; rub in until well incorporated. In the small bowl, lightly beat the egg. Stir in 1/2 cup yogurt and the lemon juice. Add to the ingredients in the large bowl. Stir with wooden spoon until blended. Fold in 1 cup of blueberries.

Spread batter in well-greased 9-inch glass or ovenware deep pie plate. Scatter the remaining blueberries on top. Sprinkle the reserved crumb mixture on top. Set the dish on a cookie sheet in the middle of a 400 degree oven for 1 hour.

While this is cooking, combine all remaining ingredients and beat until stiff. Refrigerate until cake comes out of oven. Cool cake slightly and serve with cream on top.

HINTS: The extra work this recipe takes is worth every bit of effort. You may find you have a little too much for a regular size pie plate. If you do, simply make a little cake in another dish or use a 9-inch square or a springform pan. Try to spread the crumb topping so it covers all the blueberries. This cream sauce is also good for dressing on fruit salad or as a dip for fruit.