Ina Garten's Blueberry Crumb Cake
By: KC Monteras
Published: Friday, August 27, 2010 - 6:24am

Ingredients




For the streusel
1/4 cup granulated sugar
 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (¾ stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Preparation

1 Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. 2 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. 3 Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. 4 In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 5 With the mixer on low speed, add the flour mixture to the batter until just combined. 6 Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. 7 Spoon the batter into the prepared pan and spread it out with a knife. With your fingers. 8 Crumble the topping evenly over the batter. 9 Bake for 40 to 50 minutes, until a cake tester comes out clean. 10 Cool completely and serve sprinkled with confectioners' sugar.