Blueberry Crumb Cake

I love Epicurious. I actually use the app on my iPhone more than anything else. Everything I've made from their recipe index has turned out really well, especially with the tips from users. Though, I tend to only make the recipes that have at least 3 forks. Maybe I'm a snob, or maybe I just trust the other Foodies out there in the world.

I had a bunch of left over blueberries from a pool party I threw this weekend, and they seriously needed to be used. Some friends were coming over, so I decided to make them into a dessert. After hopping on my app, I found this recipe for a basic sour cream cake. I did two things to change it: 1. Instead of cinnamon, I added ginger. (John's not a fun of cinnamon.) 2. I added greek yogurt instead of sour cream. I would say that I was doing this to make it healthier, but really, I  didn't have any sour cream in the house.

The result was a lovely, rustic, and moist cake that I don't have any pictures. of. Yeah, yeah, I'm a photographer, I should have taken photos of the cake, but I didn't. I will promise to post lots of pretty pictures of food sooner or later. ;)

Ingredients:

• 3 cups all-purpose flour
• 1 cup plus 2 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon (or ginger)
• Rounded 1/4 teaspoon freshly grated nutmeg
• 1 1/2 sticks (3/4 cup) plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 2 large eggs, lightly beaten
• 1 cup sour cream (or Greek yogurt)
• 1 1/2 teaspoons vanilla
• 3 cups fresh blueberries (15 ounces)

Destructions:

Preheat oven to 375°F.

Whisk together flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Blend 1 1/2 sticks butter into flour with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Transfer 1 1/2 cups flour mixture to another bowl for crumb topping. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar to crumb topping, then blend with your fingertips until large lumps form.

Whisk together eggs, sour cream, and vanilla, then add to remaining flour mixture, stirring until just combined. Fold in blueberries and spread batter, distributing berries evenly, in a buttered 13- by 9- by 2-inch baking pan. Sprinkle batter evenly with crumb topping.

Bake in middle of oven until cake is golden and a wooden pick or skewer inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan on a rack 20 minutes before cutting.