Blueberry Crumb Cake

This easy cake is from Barefoot Contessa at Home. We enjoyed it for dessert last night after our vegetables-from-the-market-basket supper, and then Andy and his dad had it with ice cream for breakfast this morning. I doubled the recipe and baked it in three (8-inch) cake pans to share with our neighbors. It would also freeze well. Enjoy!

Blueberry Crumb Cake
6 Tbsp. butter, softened
1 cup granulated sugar, divided
2 eggs
1 tsp. vanilla
1/2 tsp. lemon zest
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup sour cream
1 cup blueberries
1/3 cup brown sugar
1 1/3 cups all-purpose flour
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup butter, melted

1. Beat 6 Tbsp. butter and 3/4 cup granulated sugar at medium speed until fluffy. Beat in eggs, 1 at a time, until blended after each addition. Add in vanilla and lemon zest.
2. Combine flour and next 2 ingredients. Gradually beat into butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in blueberries. Pour mixture into a lightly greased 9-inch cake pan.
3. Combine remaining 1/4 cup granulated sugar, brown sugar, and next 3 ingredients. Stir in melted butter. Sprinkle mixture over top of batter in cake pan.
4. Bake at 350° for 45 to 50 minutes.