Blueberry Crumb Cake

This is a delicious crumb cake recipe I found from Ina Garten.  I think the best part of any crumb cake is the streusel topping.  I recently made it twice to bring to two different dinners.  Perfect to use the plump fresh blueberries that are plentiful during the summer.  

Ingredients:

Cake:

6 tablespoons unsalted butter

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1  1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries

Confectioners' sugar for dusting the cake

Streusel:

1/4 cup sugar

1/3 cup brown sugar

1 teaspoon cinnamon

1/4 pound unsalted butter, melted

1  1/3 cup flour

1/2 chopped pecans (optional- I added these in)

Preheat the oven to 350 degrees. Butter and flour 9in round baking pan. (I greased parchment paper to fit inside with just a tiny bit overhanging so that I could simply lift it out of pan to transfer to a plate)

Streusel: Combine the sugars, and cinnamon in a bowl. Stir in melted butter and then flour.  Mix well.  Blend in the pecans. Set aside.

Cake: Cream butter and sugar in bowl.  Reduce speed and add eggs 1 at a time.  Next add vanilla, lemon zest, and sour cream.  In a separate bowl sift together flour, baking soda, baking powder, and salt.  With the mixer on low, 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 batter into prepared pan.  With fingers crumble topping evenly over cake.  Bake 40-50 minutes.  Cool cake completely dust with confectioners sugar.