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Blueberry Crumb Cake

Have you ever made a cake, tasted the batter, and you instantly knew it would taste good? This is one of them. Of course, it comes from Ina Garten. The cake is moist. The streusel bakes to a beautiful crumb, with the right balance of cinnamon and a kiss of nutmeg. Lightly dusted with powdered sugar, it's the kind of cake you savor with a cup of hot coffee or tea-- and will impress your friends. Just don't tell them how easy it is to make. Just do it.


For the streusel:
¼ cup granulated sugar
cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
teaspoon ground nutmeg
¼ pound (1 stick) unsalted butter, melted
1⅓ cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (¾ stick)
¾ cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon grated lemon zest
cup sour cream
cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

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