Blueberry Butter Cake

• Oven 350F
• 9 1/2" springform pan, buttered with parchment lined bottom
• Topping:
• 1 c. soft brown sugar
• 4 Tbsp flour
• 5 Tbsp cold butter
• Nuts if desired ~1/3 c. chopped or oatmeal
• Cake:
• 2 c. flour
• 2 tsp baking powder
• 1/4 tsp salt
• 4 oz. butter, softenend
• 1 c. granulated sugar
• 3 eggs, lightly beaten
• 1 c. sour cream
• Grated zest one lemon
• 2 c. blueberries (frozen OK)

1. preparation
2. Topping:
3. Put sugar, flour and butter in a small bowl and cut with pastry blender or two knives or rub with fingertips until crumbly. Add nuts if using
4. Cake:
5. Sift flour, powder and salt. In a bowl large enough for whole recipe beat the butter and sugar until light and fluffy. Beat in the eggs a little at a time, sprinkling in 1 T. of the flour mix when you have added about half the eggs (stops curdling)
6. Add one third of the flour to the beaten butter/sugar/eggs and fold in. Add one third of the sour cram and fold in. Alternately add the remaining flour, sour cream and lemon zest until evenly combined.
7. Spread the batter in the cake tin and cover with an even layer of blueberries. Sprinkle the crumb toping over the blueberries. Bake until the sides of the cake have shrunk slightly away from the tin and a toothpick inserted into the cake comes out clean, 40 to 50 minutes. Place on a wire rack and let cool for 15 minutes before unmolding. Sprinkle with powdered sugar if desired.
8. Note: I had to cook this much longer than recipe states to get the center to set

springform pan, topping, brown sugar, flour, cold butter, oatmeal, flour, baking powder, salt, butter, sugar, eggs, sour cream, zest one lemon, blueberries

Taken from www.epicurious.com/recipes/member/views/blueberry-butter-cake-50006830 (may not work)