Blueberry Streusel Cake

When I was little and my cousins would get together my Uncle Mark would make the best desserts and now, whenever I make a crisp or a tart I think of him. This recipe reminded me how delicious crisps really are and how much I've missed them (and my Uncle's cookin')! The sour cream base to the cake makes for a creamier filling which I loved. Chad had 2 pieces and then had another piece with his coffee this morning - a true sign it was delicious! I hope you enjoy it as much as we did!
ALSO - we had Empire ice cream for the first time with the cake - AMAZING! You can buy it at the Ballard Farmer's Market or at Eat Local on Queen Anne....definitely recommend you trying their ice cream!

Blueberry Streusel Cake
from Gourmet MagazineFor Streusel Topping:
1 cup all-purpose flour
1 Tbsp. plus 1 tsp. packed dark brown sugar
1 Tbsp. plus 1 tsp. granulated sugar
3/4 tsp. cinnamon
1/2 stick cold unsalted butter, cut into 1/2 inch pieces

For Cake:
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream (I used low-fat)
3/4 tsp. pure vanilla extract
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 lb. blueberries (3 1/4 cups)

1. Preheat oven to 350* F with the rack in the middle.

2. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. (I used a circular dish since I was cooking at Chad's house). Butter bottom and sides fo pan, then dust with flour, knocking out excess.

3. Make Streusel topping: Stire together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Belnd in butter with your fingertips until mixture forms clumps. Set aside.

4. Make Cake: Whisk together flour, baking powder, bakign soda, and salt in a bowl.

5. Stir together sour cream and vanilla in a small bowl.

6. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg oand beat until well blended.

7. At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.

8. Gently fold in blueberries.

9. Spoon batter into pan, smoothing top with a spatula. Crumble half of topping evenly over batter.

10. Bake 25 minutes, then remove from teh over and crumble remaining topping evenly over cake (I only used about 1/2 of the remaining topping since I used a smaller dish). Bake untila wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

Serve with some ice cream for dessert or with coffee in the morning! Delicious!