Barefoot Contessa's Blueberry Crumb Cake

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From barefoot contessa at home, 2006.

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Steps

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Preheat the oven to 350 degrees.

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Butter and flour a 10-inch round baking pan.

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For the streusel , combine the granulated sugar , brown sugar , cinnamon , and nutmeg in a bowl.

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Stir in the melted butter and then the flour.

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Mix well and set aside.

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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.

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Reduce the speed to low and add the eggs one at a time , then add the vanilla , lemon zest , and sour cream.

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In a separate bowl , sift together the flour , baking powder , baking soda , and salt.

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With the mixer on low speed , add the flour mixture to the batter until just combined.

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Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

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Spoon the batter into the prepared pan and spread it out with a knife.

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With your fingers , crumble the topping evenly over the batter.

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Bake for 40 to 50 minutes , until a cake tester comes out clean', cool comp.

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Ingredients

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granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, unsalted butter, all-purpose flour, extra-large eggs, pure vanilla extract, lemon zest, sour cream, baking powder, baking soda, kosher salt, fresh blueberries', confectioners' sugar"]"