Blueberry Streusel Cake
3/4 cup sugar, divided
1/4 cup butter, softened
1 tsp. grated lemon rind
1 egg
1 1/2 cups plus 1 tbsp. all-purpose flour, divided
1/2 tsp. baking soda
1/2 cup plain, non-fat yogurt
Vegetable cooking spray
2 cups fresh blueberries
1 tsp. ground cinnamon
1/8 tsp. ground allspice
1 tsp. powdered sugar
Combine 1/2 cup sugar and the next 3
ingredients, beat on medium speed with a hand
blender 5 minutes or until well combined. Combine 1 1/2 cup flour and
baking soda.
Blending slowly add flour and yogurt into egg mixture alternating flour and
yogurt.
Start with flour and end with flour. Pour batter into a 9 1/2-inch round
tart pan coated
with cooking spray. Spread batter evenly over the bottom and up the sides
of the
pan.
Combine remaining 1/4 cup sugar, remaining tablespoon flour, blueberries,
cinnamon and allspice,
tossing gently. Spoon evenly over batter, leaving a 1/2 inch border.
Bake at 350 for 45 minutes or until lightly browned. Cool and sprinkle
with powdered sugar.
