1/2 c Butter — room temperature 1 c Sour cream
1 c Sugar 1 c Fresh or frozen blueberries
3 Eggs TOPPING
Zest of one lemon 1/2 c Brown sugar
2 c Unbleached flour 1/2 c Unbleached flour
1 ts Baking powder 1/2 ts Cinnamon
1 ts Baking soda 1/4 c Cold butter
1/4 ts Salt 1/4 c Walnuts — finely chopped
Preheat the oven toe 350 degrees and grease an 8×8 pan. Cream the
butter, then add the sugar and continue beating until light in color
and fluffy. Beat in the eggs, one at a time. Add the lemon zest and
beat again.
In a medium sized bowl, mix together the flour, baking powder, baking
soda, and salt. Add the flour to the creamed mixture alternately
with the sour cream. Beat until the batter is smooth.
Prepare the topping. In a small bowl, combine the brown sugar,
flour, and cinnamon, Cut in the butter until the crumb texture is
coarse. Stir in the walnuts.
Pour half the batter into the pan. Spread the blueberries evenly
over the batter. Pour the remaining batter over the blueberries.
Sprinkle the crumb topping evenly over the batter.
Bake for 1 hour and 10 minutes, until a toothpick inserted in the
middle comes out clean.
Yields
9 servings