Blueberry Crumb Cake
For the crumb topping:
|My Super Helpers (and blueberry pickers!)|
¼ cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
(note: I had to use apple pie spice since my host did not have any direct nutmeg.)
1 stick unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon grated lemon zest
2/3 cup sour cream
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 1/2 cup fresh blueberries
Confectioners’ sugar for sprinkling
Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.
For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
|Anderson being the photographer – and Hunter’s Hand!|
Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Cool completely and serve sprinkled with confectioners’ sugar (optional).
Original Recipe: http://www.barefootcontessa.com/recipes.aspx?RecipeID=204&S=0