Day 171 - Vanilla-Blueberry Crumb Cake

I've been short on words lately.  I don't know what's going on with me.
Maybe it's to your benefit that you aren't going to hear me ramble tonight.
Although I know some of you enjoy my rambles, and I appreciate that.
I really do.
My readers are the best!

This is from Chocolate & Vanilla, p.50-51; author, Gale Gand; publisher, Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc; ISBN 978-0-307-23852-8.

Vanilla-Blueberry Crumb Cake

2 cups all-purpose flour
1 cup granulated sugar
½ cup packed light brown sugar
1 cup (2 sticks) unsalted butter
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 pint blueberries

Preheat oven to 350F.
Butter and flour a 9-inch square cake pan or line it with parchment paper and set aside.
In a mixer fitted with a paddle attachment, combine 1 1/2 cups of the flour, granulated sugar, brown sugar, and butter on low speed until the mixture is blended and starts to form clumps.

In a small bowl, whisk together the sour cream, egg, vanilla, baking powder, baking soda, and salt until combined.

Stir in the remaining 1/2 cup of flour.

Using a rubber spatula scrape the mixture into the butter mixture.

Beat on medium speed until it forms a smooth batter.

Spread it into the prepared cake pan.

Sprinkle the blueberries over the batter, pressing them down a little.

Sprinkle the remaining crumb topping over the blueberries.

Bake for 40 minutes or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire baking rack.

As my daughter remarked, this tasted like a square blueberry muffin.  It was quite delicious!
This would make a delicious accompaniment to breakfast, or just as a dessert as Mr. 365 is having now as I type this.
Just a note.  When you're mixing the butter with the flour and sugars for the crumb topping, make sure that you don't walk away from the mixer to say, grease and flour the pan or feed the cat or something else.
Stay with the mixer.
Otherwise, you are going to end up with one big flour/sugar/butter clump instead of it being crumby as was directed.
Yeah.
I had a picture, but I think I accidentally deleted it.  It was a clump.
Believe me.
I removed about 3/4 of a cup to save for the topping because I figured with it all clumped together it probably equaled the 1 cup originally called for.
To rectify it (hopefully) I added two additional tablespoons of flour and cut it into the topping with a pastry cutter.
It helped considerably, but didn't make it a true "crumb topping"
Note - make sure you don't walk away as you are mixing the crumb topping.
I rate everything I bake on a scale of 1-4 with 1 being the worst and 4 being the best.  This Vanilla-Blueberry Crumb Cake earned 3½ rolling pins.
The sour cream really gave it a nice flavor and kept it moist.  And those fresh blueberries...mmm...mmm...mmm.

Happy baking!