Ina's Blueberry Crumb Cake

adapted from: Ina Garten

Streusel Topping

1/4 c. sugar

1/3 c. light brown sugar, lightly packed

1 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 stick (8 Tbl.) unsalted butter, melted

1 1/3 c. all-purpose flour

Cake

6 Tbl. unsalted butter, room temperature

3/4 c. sugar

2 large eggs, room temperature

1 tsp. pure vanilla extract

1 tsp. grated lemon zest

2/3 c. sour cream

1 1/4 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

1 c. fresh blueberries

powdered sugar, for sprinkling

Preheat oven to 350 degrees. Butter and flour an 8x8 baking dish. 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: Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, until light (I only whipped mine for a few minutes until it was fluffy). 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. Spoon the batter into the prepared pan and spread it out evenly. With your fingers, crumble the streusel topping evenly over the batter. Bake for 40-50 minutes (Mine took 55 minutes) or until a cake tester comes out clean. Cool completely and serve sprinkled with powdered sugar. Yield: 9 servings

Jenn's Notes: I used light sour cream and I used frozen blueberries (which is maybe why they sunk). If you are going to use frozen berries, make sure to stir them into the batter while they are still frozen or else you will end up with a purple batter. I baked mine for 55 minutes and it was perfect.