A Dish for the Hubs

Being someone who loves to bake, and always have, it's a bit of a downer to be married to a man  who hates sweets for the most part with the exception of cheesecake and coffeecakes. Neither of which I am a huge fan of making. Fortunately for me, he is handsome, funny, a great daddy and an awesome husband so it's easy to overlook this one flaw. He had to take a test the other day and I wanted to make him something special for his efforts. I remembered I had some blueberries in the freezer he picked for me last year that ended up in the freezer because I couldn't eat that many blueberries, which made him a touch frustrated to say the least. So, with that I decided I would make a dessert he was sure to love: Blueberry Crumb Cake from Barefoot Contessa. It turned out delicious, and he was over the moon that I made a dish specifically for him that I knew he would just love! His review was of course a good one telling me I could make this dish whenever I wanted! Epic Win: Happy Husband equals a Happy Wife. Love you monkey!!
Here is the recipe Courtesy of FoodNetwork.com 
LINK

Photo: Blueberry Crumb Cake Recipe

Blueberry Crumb Cake2006, Barefoot Contessa

Ingredients

For the streusel:

• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour

For the cake:

• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

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