A moist lemon-flavored cake filled with plump ripe berries and topped with a sweet brown sugar crumb. Although I think of this cake as a special breakfast treat, I find myself eating it all day long.
SODIUM CONTENT: 23.7 mg per serving
2 c. all-purpose flour
1 c. sugar
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
1 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
1 c. lowfat milk
1/2 c. (1 stick) unsalted butter, melted
1 t. pure lemon extract
3 c. fresh ripe blueberries
2/3 c. brown sugar
1/2 c. all-purpose flour
3/4 t. ground cinnamon
4 T. (1/2 stick) unsalted butter, cut into chunks
Preheat oven to 375 degrees. Grease and flour a 10-inch springform pan and set aside.
To make the batter, measure the flour, sugar, baking powder and baking soda into a mixing bowl and whisk well to combine. Add the eggs, milk, melted butter and lemon extract and mix well. Gently fold in 2 c. of the blueberries. Pour batter into the prepared pan, then scatter the remaining cup of blueberries evenly over the surface. Set aside.
To make the topping, measure the brown sugar, flour and cinnamon into a mixing bowl and whisk well to combine. Cut the butter into the dry mixture using a pastry blender or your fingertips. Continue processing until a wet sand consistency has been achieved. Sprinkle the crumb mixture evenly over the blueberry-topped batter in the pan. Place pan on the middle rack in oven and bake 45 minutes, until tester inserted in center comes clean. Remove from oven and place pan on a wire rack to cool. Once cake has cooled fully, carefully run a knife around the inside of the pan before removing the springform side. Cake will remain soft and moist for a few days if kept in an airtight container.