Blueberry Crumb Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 cup blueberries fresh
• 8 servings confectioners' sugar for sprinkling
• 2 extra large eggs at room temperature
• 1.3 cups flour all-purpose
• 1.3 cups flour all-purpose
• 0.3 cup granulated sugar 
• 0.8 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon lemon zest grated
• 0.3 cup brown sugar light packed
• 0.7 cup cup heavy whipping cream sour
• 0.3 pound butter unsalted melted (1 stick)
• 6 tablespoons butter unsalted at room temperature ()
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• baking pan
• hand mixer
• spatula

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
3. 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.
4. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
5. crumble the topping evenly over the batter.
6. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
7. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour.
8. Mix well and set aside.