Hey everyone! I’ve made this blueberry crumb cake many times, and it’s always a crowd pleaser! The small 6″ size also adds extra cuteness and allows you to give one away and keep one for yourself! I used wild blueberries in this recipe for the antioxidants, but use fresh if you like. Enjoy!

Recipe adapted from Ina Garten (https://bit.ly/15kTSB)

Ingredients

For the crumb topping:
2 T. granulated sugar
3 T. light brown sugar, lightly packed
1/2 tsp. cinnamon
Pinch of nutmeg
4 T. (1/2 stick) butter, melted
1/4 cup + 2 T. flour

For the cake:
6 tablespoons butter (3/4 stick)
3/4 cup sugar
2 eggs
1 teaspoon 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 salt
1 cup fresh or wild blueberries

Directions:

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan or 2 6-inch round baking pans.

For the crumb topping:

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:

1. Cream the butter and sugar together for 4 to 5 minutes with an electric mixer until light and fluffy.
2. Add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
4. Add the flour mixture to the batter in 3 separate additions until combined.
5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into the prepared pan/s.
7. Sprinkle the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean.

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