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BLUEBERRY CRUMB CAKE
Contributed by: Kim Belongia
for the streusel:
1â�„4 cup granulated sugar
1â�„3 cup light brown sugar, lightly packed
1 tsp. ground cinnamon
1â�„8 tsp. ground nutmeg
1â�„4 pound (1 stick) unsalted butter, melted
11â�„3 cups all-purpose flour.
for the cake:
6 TBS unsalted butter, at room temperature
3â�„4 cup granulated sugar
2 extra large eggs, at room temperature
1 tsp. pure vanilla extract
1â�„2 tsp. grated lemon zest
2â�„3 cup sour cream
11â�„4 cups all-purpose flour
1 tsp. baking powder
1â�„4 tsp. baking soda
1â�„2 tsp. kosher salt
1 cup fresh blueberries
Confectionersâ€™ sugar for sprinkling
Preheat oven to 350 degrees. Butter and flour a 9-inch round baking pan.
To make the streusel, combine the sugars, 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 one 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. Crumble the streusel topping evenly over the batter. Bake for 40-50 minutes, until a cake tester comes out clean. Cool completely and sprinkle with confectionerâ€™s sugar.
(This recipe was contributed as part of a "Cook of the Week" feature.)