Blueberry Crumb Cake

I work as a personal chef and recently needed to make the parents a breakfast treat that was portable, had fruit and appealed to their sweet tooth. Blueberry Crumb Cake perfectly fits these desires. A combination of fresh fruit, a soft cake and a crumbly top. Pair with a perfect cafe au lait and a California sunrise.

Blueberry Crumb Cake

adapted from barefoot contessa at home

streusel:

1/4 c. sugar

1/2 c. brown sugar

1/4 tsp. nutmeg

3/4 tsp. cinnamon

1 1/4 stick butter ( softened)

1 c. flour

Cake:

3/4 stick butter (soften)

3/4 c. sugar

2 eggs

1 tsp. vanilla bean paste

1 tsp. lemon zest

3/4 c. sour cream

1 1/4 c. flour

1 tsp. baking powder

1/4 tsp. baking soda

1 cup fresh or frozen blueberries

Preheat oven to 350 degrees.

Struesel: Mix together sugars and butter until light and fluffy. Add nutmeg, cinnamon and flour, mix until crumbly. Set aside.

Cake:

Beat together sugar and butter in mixer, add eggs and mix well until combined. Add vanilla bean paste, lemon zest, and sour cream. Mix. Slowly add flour, baking powder and soda. Mix until just combine. Fold in blueberries.

Grease 8x8 pan and spread cake evenly in bottom. Crumble struesel on top. Bake 30-35 minutes until toothpick comes out clean.