When we lived in Brooklyn I used to walk by this tiny, old-fashioned bakery on my way to the subway each morning. Every now and then I would go in and buy a blueberry muffin with a crumbly, sweet cinnamon streusel topping – this cake reminds me of this special treat.
The recipe is from the Barefoot Contessa at Home cookbook, but I use cake flour in batter which makes the cake airier.
1/4 cup sugar
1/3 cup brown sugar
1 tsp ground cinnamon
1 stick butter, melted
1 1/3 cups all-purpose flour
3/4 stick butter, at room temperature
2 large eggs
2 tsp good quality vanilla extract
2/3 cups sour cream
1 1/4 cups cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup of fresh blueberries
Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.
For the streusel, 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, 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 cake 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. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely. Serves 6-8.