Blueberry Sour Cream Crumb Cake


1/4 c. sugar

1/3 c. brown sugar, packed

1 t. cinnamon

1/8 t. nutmeg

1 stick butter, melted

1 1 /3 c. flour

Combine the sugars, cinnamon and nutmeg in a bowl. Stir in the butter.  Mix in the flour.  Set aside.


6 T. butter, room temperature

3/4 c. sugar

2 eggs

1 t. vanilla

zest of 1 small lemon

2/3 c. sour cream

1 1/4 c. flour

1 t. baking powder

1/4 t. baking soda

large pinch of salt

1 c. fresh blueberries

Place the butter and sugar in the large bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy.  Add the eggs, beating after each.  Mix in the vanilla, lemon zest and sour cream.  Reduce speed to low and add the flour, baking powder, baking soda and salt.  Fold in the blueberries by hand.

Pour batter into an 8" square pan that has been treated with baking spray.  Sprinkle the reserved streusel over the batter and bake in a preheated 350* oven for 40-50 minutes.  Let cool completely on a wire rack before cutting into squares and serving.