Blueberry Crumb Cake

I love this time of year when blueberries are sold in enormous quantities far beyond the amount any one household could eat before they start to rot. There are only two solutions for this kind of berry-overload: freezing and baking! This summer I have been trying to bake with blueberries at every opportunity. This recipe, which is adapted from the barefoot contessa, was so good that I actually made 2 of them in the past week. People love it when you show up at their house with a piece of cake, it will make them smile every time.

For streusel:
1/4 cup white sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick unsalted butter (melted)
1 1/3 cups flour

For cake:
6 Tablespoons unsalted butter (room temperature)
3/4 cup white sugar
2 eggs (room temperature)
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (grated)
2/3 cup sour cream
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups fresh blueberries
Confectioner's sugar


Preheat oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For streusel:
In a bowl combine white sugar, brown sugar, cinnamon, and nutmeg. Add melted butter and then add the flour. Mix everything together until crumbly. Set aside

For cake:
Cream butter and sugar together with the paddle attachment of an electric mixer on high speed for about 4 minutes. Adjust mixer speed to low and then add the eggs, one at a time. Add vanilla, lemon zest, and sour cream while continuing to mix on low speed.

In a separate bowl, sift together flour, salt, baking powder, and baking soda. Add this dry mixture to the wet mixture and combine on low speed until texture is consistent. Turn off mixer.

Fold in blueberries gently with a spatula, taking care that everything is well mixed.

Spoon the batter into the baking pan and spread evenly with the spatula. Crumble the topping with your hands evenly over the cake batter surface. Bake around 50 minutes, or until a toothpick comes out clean.

Let cool completely. Sprinkle confectioner's sugar on top. Great served with coffee or ice cream!