Blueberry Crumb Cake

For the streusel:
1/4 cup sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon cinnamon
Pinch nutmeg
1/2 cup (1 stick) unsalted butter, melted
1-1/3 cups flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup sugar
2 extra-large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1¼ cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt (half as much if table salt)
1 cup blueberries
Powdered sugar for sprinkling

Yield: 8 or more servings

Preheat oven to 350 degrees. Grease and flour a 9-inch round baking pan.

For the streusel, combine the 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, beat the butter and sugar with an electric mixer, fitted with the paddle attachment, on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the extra-large 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.

Spoon the batter into the prepared pan and spread evenly with a knife. With your fingers, crumble the streusel topping evenly over the batter.

Bake at 350 degrees in the oven’s center for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with powdered sugar. – “Barefoot Contessa at Home” by Ina Garten