Blueberry Crumb Cake

For Streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1-1/3 cups all purpose flour

For Cake:
6 tbsp unsalted butter, a room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra large eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp grated lemon zest
2/3 cup sour cream
1-1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 heaping cup of fresh blueberries
Confectioner's sugar for sprinkling

Preheat oven to 350 degrees. Butter and flour a 9 inch baking pan or bundt pan.

For Streusel: Combine the granulated sugar, brown sugar, cinnamon and nutmeg in bowl. Stir in the melted butter and then the flower. Mix well and set aside.

For Cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes until light. 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 the spatula to be sure the better is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers crumble the topping evenly over the batter. (If using a bundt pan, put the crumble in first and then the batter, making sure the pan is sprayed with Pam first). Bake 40-50 minutes until a cake tester comes out clean. COOL COMPLETELY and serve with sprinkled confectioner's sugar.

Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user LAC936.