Blueberry Crumble Coffee Cake
Adapted from barefootcontessa.com
For streusel topping:
6 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1/4 teaspoon salt
1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks
For the cake:
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
Zest and juice from 11/2 lemon
2/3 cup full-fat sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Generous pinch of kosher salt
1 1/2 cups fresh blueberries (about 1 8-ounce container)
Confectioners’ sugar, optional, for garnish
Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan. (I used a springform pan.)
Prepare streusel: Combine brown sugar, cinnamon, nutmeg and salt in a bowl. Add flour, then cut the butter in using a pastry blender or crisscrossing two knives, until crumbly. (I finish with my fingers.) Set aside while you prepare the bake batter.
Prepare cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, or until light and creamy.
Reduce the speed to low and add the eggs one at a time until combined. Add vanilla, lemon zest and juice and sour cream. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.