Have you ever made a cake recipe, tasted the batter, and you instantly knew it would taste good? This is one of them. The cake is moist. The streusel bakes to a beautiful crumb, with the right balance of cinnamon and a kiss of nutmeg. Lightly dusted with powdered sugar, it's the kind of cake you savor with a cup of hot coffee or tea-- and will impress your friends. Just don't tell them how easy it is to make. Just do it!
Course Dessert
Cuisine American
Keyword Blueberry Crumb Cake
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 8
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the streusel:
1/4cupgranulated sugar
1/3cuplight brown sugarlightly packed
1teaspoonground cinnamon
1/8teaspoonground nutmeg
1/4pound unsalted butter, melted1 stick
1 1/3cupsall-purpose flour
For the cake:
6tablespoonsunsalted butterat room temperature (3/4 stick)
3/4cupgranulated sugar
2extra-large eggsat room temperature
1teaspoonpure vanilla extract
1/2teaspoongrated lemon zest
2/3cupsour cream
1 1/4cupsall-purpose flour
1teaspoonbaking powder
1/4teaspoonbaking soda
1/2teaspoonkosher salt
1cupfresh blueberries
Confectioners' sugar for sprinkling
Instructions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. NOTE: I used a 9" Springform 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.
Reduce the speed to low and add the eggs 1 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 with a knife.
With your fingers, crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.