Blueberry Crumb Bake with Tangy Yogurt Cream

Heat oven to 400°.

Butter a round 10-inch baking dish.

Toss blueberries with lemon zest.

In a large bowl, combine 2 cups of flour with the sugar.

Using your fingertips, cut in butter until it resembles coarse meal.

Set 1 1/2 cups of the mixture aside for the crumb topping.

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.

Set the dish on a cookie sheet and bake for about 1 hour.

Serve warm with the Yogurt Cream on the side.