Another Thursday's 3 Minutes episode featuring a wonderfully moist and delicious Blueberry Crumb Cake. This versatile cake is a great breakfast pastry, an awesome snack and perfect for a light dessert.

Freshly ground nutmeg adds some kick to the crumb topping and fresh blueberries provide the magic for the cake. This is a go to recipe and a real winner.

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Thanks to Ina Garten for the original recipe.

Crumb Topping Recipe
- 1 stick (1/4 lb) unsalted butter
- 1/4 cup sugar
- 1/3 cup brown sugar (packed, of course)
- 1 tsp vanilla
- 1 1/3 cup flour
- 1 tsp cinnamon
- a few shavings of fresh nutmeg (or use a pinch from a jar) careful not to overpower with nutmeg

Cake Recipe
- 3/4 cup sugar
- 3/4 stick unsalted butter (6 T) (room temperature)
- 2 eggs (room temperature)
-1 tsp vanilla
- 2/3 cup sour cream
- lemon zest
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries preferred. May use defrosted and drained frozen.

Bake in a preheated 350 degree oven for 40 to 50 minutes. Check with a knife rather than a toothpick for doneness.



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