Blueberry Crumb Cake

• FOR THE CAKE:
• 6 Tablespoons Unsalted Butter, Softened To Room Temperature
• 3/4 cups Sugar
• 2 Eggs
• 1 teaspoon Vanilla
• 1 whole Lemon, Zested
• 2/3 cups Sour Cream
• 1-1/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Fresh Or Frozen Blueberries (If Frozen, Give Them A Good Rinse And Toss With 1 Tablespoon Flour First)
• Confectioners Sugar, For Dusting
• FOR THE STREUSEL:
• 1/4 cups Sugar
• 1/3 cups Brown Sugar, Packed
• 1 teaspoon Cinnamon
• 1/8 teaspoons Nutmeg
• 1/4 pounds Butter, Melted
• 1-1/3 cup All-purpose Flour

1. Preheat oven to 350u0b0F. Butter and flour a 9-inch round cake pan. Set aside.
2. Make the cake first. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Reduce speed to low and add eggs, one at a time. Then, add vanilla, lemon zest and sour cream.
3. While that is mixing, prepare your dry ingredients. Sift the flour, baking powder, baking soda and salt in a medium bowl. Working in batches, slowing add dry ingredients to your wet mixture until all has been incorporated. You may have to scrape down sides with a spatula.
4. Fold in blueberries and give a stir with your spatula to ensure all batter is mixed. Pour mixture into your floured and buttered cake pan.
5. Prepare the streusel. Combine both sugars, cinnamon and nutmeg. Stir in melted butter and then flour. With your hands, mix until a pasty dough is formed.
6. Crumble streusel evenly over cake. Bake for 40 minutes or until a cake tester comes out clean.
7. Cool completely and serve sprinkled with confectioners' sugar.

cake, unsalted butter, sugar, eggs, vanilla, lemon, sour cream, allpurpose, baking powder, ubc, salt, fresh or frozen blueberries, confectioners sugar, streusel, ubc, brown sugar, cinnamon, nutmeg, ubc, allpurpose

Taken from tastykitchen.com/recipes/desserts/blueberry-crumb-cake-2/ (may not work)