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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
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
  • Confectioners’ 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 confectioner’s sugar.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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