Blueberry Crumb Cake by Ina Garten as seen on Barefoot Contessa

So I had another craving but this time it involved blueberry crumb cake. I always love Ina Garten's recipes as they never fail to be less than absolutely outstanding. The sour cream in this recipe makes it so moist and delicious. So good I forgot to get a picture! The one on the left is from the Food Network.... so here is the link to Ina's recipe.
I hope you enjoy it as much as we did! Gone in less the 6 hours. Having friends over to help eat it was a pleasure too! Babies and all the kiddos. yum!

Ingredients

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

 

Directions

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

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, 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 the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Updated: 10/20/2015
We loved this so much that I made 1 each week until my husband announced he had to go on a diet because I wouldn't stop baking. It was soon after that we found out he had an allergy to cow milk proteins and began our transition to dairy free and then to goat milk! Check out our little farmstead on facebook. Like us and follow! Farmchild Homestead