Ina Garten's Blueberry crumb cake is an absolutely delicious tea-time treat. Filled with juicy blueberries and topped with a delectable streusel topping, it's a guaranteed winner!
Pre-heat the oven to 170°c and grease a +- 22 cm cake tin and line with baking paper.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time and beat well after each addition.
Add the vanilla and sour cream and beat well, scrape down the bowl in between mixing to make sure everything gets well incorporated.
Sift the flour, baking powder and salt into a separate bowl.
On low speed, add the flour slowly and mix well.
By hand, fold in the blueberries and lemon zest.
Spoon the batter into the prepared cake tin.
To make the streussel topping, simply combine all the ingredients together and crumble onto the cake with your hands.
Place the cake in the pre-heated oven and bake for 45-60 minutes until a skewer inserted comes out clean.
When the cake is done, remove from the oven and allow to cool in the tin for 20 minutes before turning out onto a wire rack and allowing to cool completely.