Blueberry Crumble Cake

So you guessed it....hubby and I gave up the diet. We lasted a whole week. I lost a total of 9 pounds and hubby lost 8 pounds. And we feel much slimmer. Our clothes are much looser. Not bad for going on a week-long diet. We figured we were happy with what we've lost. And we miss flavor so much. So we stopped the diet. We'll definitely still strive to maintain our current weight by watching our caloric intake.

Yeah, you're probably thinking how is this new recipe going to help with that. Well, it won't. lol. But we have so much ingredients leftover from the diet that I had to do something with them. I had bought a package of blueberries that I've been dying to use for this recipe. I found this recipe on Lemons & Love during my week-long diet, hoping to make it one day. I'm so glad that the day finally came. This was originally a recipe from Ina Garten and it was so yummy. Perfect with a nice cup of tea. I'll be sure to only eat this in small portions and share the rest with others. But its so hard to resist. Even my daughter loved it.

For the topping

1/4 cup sugar

1/3 cup light brown sugar

1 tsp. ground cinnamon

1/8 tsp. nutmeg

1 stick unsalted butter, melted

1 1/3 cup all-purpose flour

For the cake

6 Tbsp. unsalted butter, at room temperature

3/4 cup sugar

2 eggs, at room temperature

1 tsp. vanilla extract

1/2 tsp. grated lemon zest

2/3 cup sour cream

1 1/4 cup all purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 cup fresh blueberries

confectioner's sugar for sprinkling.

1) Preheat oven to 35o deg F. Grease and flour a 9-inch round pan. Set aside.

2) For the topping: combine sugars, cinnamon, nutmeg in a medium bowl. Stir in melted butter and then flour. Mix well and set aside.

3) For the cake: in a separate bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

In another large bowl, cream the butter and sugar at high speed for 4-5 minutes until it becomes lighter in color. Reduce speed to low and add eggs one at a time until well blended. Add vanilla, lemon zest and sour cream and continue beating. Slowly add flour mixture and beat until well combined.

Fold in blueberries with a spatula. Spoon mixture in prepared pan and evenly spread. Bake for 40-50 minutes, or until toothpick test comes out clean. Cool completely and serve with confectioner's sugar sprinkled on top.