Blueberry Crumb Cake

This was a delicious little dessert, I may just have a piece for breakfast tomorrow with a glass of cold milk!


For the blueberry filling:

1 1/2 cups fresh or frozen blueberries
1/4 cup sugar

2 teaspoons cornstarch

1/2 teaspoon ground ginger
For the crumbs:

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup melted butter

1 3/4 cups flour
For the cake:

1/3 cup sour cream

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 cup flour
1/2 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons softened butter, cut into small pieces.
1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan.
For filling, toss berries with sugar, cornstarch and ginger. Set aside.
2. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like dough.
3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
4. Scrape remaining batter into prepared pan. Spoon blueberries over batter. Dollop set-aside batter over berries; it does not have to be even.
5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from berries), 45 to 55 minutes. Cool completely before serving.
Yield: 6 to 8 servings.