- 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 1/2 cups fresh blueberries
- Confectioners' sugar for sprinkling
Don’t let the list of ingredients scare you away, this only took about 20 minutes (tops) to put together. The kids and I went blueberry picking yesterday as our morning activity so I had a bunch of blueberries to use up. This only calls for 1 1/2 Cups. That didn’t do much good seeing how I wanted to use up these blueberries. This recipe got 400 five star reviews on the Food Network. It’s a Barefoot Contessa recipe. I never make any of her things.. maybe I should start because this was delicious! I can’t wait to eat some with a fresh cup of coffee tomorrow morning.
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round springform 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 on high speed for 1 to 2 minutes, until well combined. 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.