Blueberry Coffee Crumb Cake

• FOR THE STREUSEL:
• 1/4 cups Sugar
• 1/3 cups Brown Sugar (lightly Packed)
• 1 teaspoon Cinnamon
• 1/8 teaspoons Fresly Grated Nutmeg
• 1/2 cups Unsalted Butter, melted
• 1-1/3 cup Flour
• FOR THE CAKE:
• 6 Tablespoons Unsalted Butter, At Room Temperature
• 3/4 cups Sugar
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Grated Lemon Zest
• 2/3 cups Sour Cream, Light
• 1-1/4 cup Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 cups Fresh Blueberries

1. Preheat oven to 350 F. Butter and flour a 9" round baking pan and set it aside.
2. Combine the streusel ingredients, putting them into a medium sized bowl in the order listed, stirring after each addition. Set aside.
3. For the cake:
4. Cream the butter and sugar together in the bowl of an electric mixer with a paddle attachment on high speed for 4-5 minutes. Reduce the speed to low and add the eggs one at a time, then mix in the vanilla, lemon zest and sour cream.
5. In another bowl whisk together the flour, baking powder, baking soda and salt. With the mixer on low slowly add the flour mixture into the batter until combined.
6. Remove the bowl from the mixer and fold in the blueberries with a spatula, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread it out evenly with a knife. Sprinkle the streusel evenly over the batter. Bake for 45- 50 minutes or until a tester comes out clean. Cool completely and slice.
7. Adapted from 2006 Barefoot Contessa at Home.

streusel, ubc, brown sugar, cinnamon, fresly, unsalted butter, flour, cake, butter, sugar, eggs, vanilla, lemon zest, sour cream, flour, baking powder, ubc, salt, fresh blueberries

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