Blueberry Crumble Cake

What colours, when added together, turn green?

Got it?

It’s blue and yellow!!!

Or at least I think that was what happened to my blueberry crumble cake. I must have streak the blueberries into the yellow batter unknowingly, resulting in one area of the cake looking rather greenish. Too bad for the appearance though because I really like this cake! It was moist-the way a cake should be.

I saw this recipe featured on Fresh from the Oven sometime back and saved it in my recipes folder. I used frozen blueberries as the fresh ones are really expensive-but still love the bite in the blueberries in the cake. Certainly one that is a keeper….. except the green streaks!

Blueberry Crumb Cake (Fresh from the Oven)
Adapted from Barefoot Contessa Via Food Network.com

For the streusel:
1/4 cup of granulated sugar
1/3 cup of brown sugar
1tsp of ground cinnamon
1/8 tsp of ground nutmeg
113grams of butter melted
1 1/3 cup of flour

For the cake
226 grams of butter
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup of sour cream (I used yogurt)
1 1/4 cups of flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup of blueberries

1) Preheat Oven to 180C. Line 9 inch round pan.

2) To make the streusel: Comibe granulated sugar, brown sugar, spices in a bowl. Mix in melted butter and fold in flour. Set aside.

3) Cake: Cream butter and sugar. Add eggs, vanilla, lemon zest and yogurt. Fold in sifted flour, baking powder, soda and salt. Fold blueberries in.

4) Spoon batter into cake pan. With your fingers, crumbled the topping evenly over the batte.r Bake for 40-45 minutes till cake tester comes out clean. Cool completely.