Classic Blueberry Crumb Cake

Last week I had made this, but it was also the week that 3 swallowed the sticker, so it never got posted.  I often times parouse Martha Stewart’s website and found this recipe.   Every Tuesday I have a mom’s group I go to and thought this would be an opportune time to make it.  I unfortunately never had a chance to have a piece, but, it is scrumptious!  My sister thought it might even taste good with chocolate chips instead of blueberries, hey, why not?  Chocolate chips are great!

Classic Blueberry Crumb Cake

By Martha Stewart
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries
Blueberry Crumb Topping
Confectioners’ sugar, for dusting

How To Play:
Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.
In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners’

Blueberry Crumb Topping 

1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

How To Play:
In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.