CRAVE: Sour Cream-Blueberry Crumb Cake

Okay, I know I said it wasn't a Diet...but I'd be lying if I wasn't sad about denying myself this moist, buttery coffee cake. (I took these pictures last time I made this a few months ago, and seriously guys, that top image is worth enlarging - regard the golden, tender crumbitude.) WANT!

Sour Cream-Blueberry Crumb Cake
(From Tish Boyle's The Cake Book)

INGREDIENTS

Crumb Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
7 tablespoons unsalted butter, melted

Sour Cream Blueberry Cake:
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
1 cup sour cream
1 1/2 teaspoons vanilla extract
10 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs

DIRECTIONS

Make the topping:

In a medium bowl, stir together the flour, sugars, cinnamon, and salt. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.

Make the Cake:

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bottom and sides of a 9-inch square baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.

In a medium bowl, toss the blueberries with 1 tablespoon of the flour mixture until the berries are coated; set aside. In a small bowl, whisk together the sour cream and vanilla extract; set aside.

Beat together the butter and granulated sugar at medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, beating well after each addition nad scraping down the sides of the bowl as necessary. At low speed, beat in the flour mixture in three additions, alternating it with the sour cream in two additions. Using a rubber spatula, fold in the blueberries. Scrape the batter into the prepared pan and smooth the top with a spatula. Sprinkle the crumb topping evenly over the batter, breaking up any large lumps with your fingers.

Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes. Place the cake in the pan on a wore rack and cool completely (Note that I never, EVER obey this last instruction).

Cut the cake into squares and serve from the pan.

Makes 9 servings.