2 ½ cups cranberries (1 bag)
½ t. grated lemon zest
2 ¼ c. all purpose flour
1 1/3 c. sugar
¾ c. butter
1 t. baking soda
1 egg
½ c. plain yogurt
1 T. lemon juice
In medium bowl, toss cranberries with lemon zest.
In large bowl, combine flour, sugar, baking soda. Cut in butter until mixture becomes mealy. Set aside 1 ½ cups of this mixture for topping.
In small bowl, beat egg together with yogurt and lemon juice. Add to dry ingredients. Stir until just blended (not too much). Fold in 1 cup cranberries.
Pour batter into buttered 9×13 pan. Distribute remaining cranberries over top and smooth out. Sprinkle a couple tablespoons of sugar over berries. Spread topping mixture over berries and smooth out.
Bake at 350 for 45 minutes to an hour.
Recent Comments