Blueberry Crumb Cake

Ingredients

Please find the original recipe on Martha Stewart
Crumb Cake
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ¼ sticks (10 tablespoons) unsalted butter at room temperature
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 ¼ cup sour cream
• 3 cups blueberries
• Confectioners’ sugar for dusting
Topping:
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup light brown sugar
• 1 ½ sticks (12 tablespoons) unsalted butter, room temperature

1. Preheat oven to 350°. Butter a 9-inch square baking dish or a 9-inch round springform pan.
2. In medium bowl, sift flour, baking soda, baking powder, and salt.
3. In large mixing bowl cream butter and sugar until light and fluffy (4 minutes). Add eggs (one at a time), vanilla, and mix until combined.
4. Gradually add flour mixture and sour cream and beat until just combined.
5. Fold in 2 cups of blueberries.
6. For the topping: In medium bowl combine cinnamon, salt, sugar, and flour. Cut the butter into the bowl and using a pastry blender or two forks, combine until crumbly. Toss remaining cup of blueberries with topping.
7. Pour batter into prepared pan. Sprinkle topping over batter (don’t be shy!)
8. Bake for 50-60 minutes or until toothpick is inserted in center and comes out clean.
9. Allow cake to cool completely before removing from pan. Sprinkle with confectioners’ sugar.