CLASSIC BLUEBERRY CRUMB CAKE

2 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
10 T. (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 c. granulated sugar
3 large eggs
1 t. pure vanilla extract
1 1/4 c. sour cream
3 c. blueberries
blueberry crumb topping (recipe follows)
confectioners sugar, for dusting

Preheat oven to 350°,. 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 sugar before serving.
(makes 1 [nine-inch] cake)

BLUEBERRY CRUMB TOPPING:
1 1/2 t. ground cinnamon
1/2 t. coarse salt
1/2 c. packed light brown sugar
1 1/2 c. all-purpose flour
12 T. (1 1/2 sticks) unsalted butter, room temperature

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.

October, 2002 Menu Minder