It is always better to share good food with great friends! The early church gave us the example of this in Acts 2:42. "They devoted themselves to the apostles’ teaching and to fellowship, to the breaking of bread and to prayer." Today's recipe was posted by my friend, Naomi Chance, Pastry Chef Extraordinaire! I had a piece of this wonderful Blueberry Crumb Cake for breakfast at our Ladies Conference in May, and I absolutely can not wait to make it for my family! This is great for breakfast, coffee time snack, or dessert for any occasion. Happy Thursday, friends!
Blueberry Crumb Cake:
Streusel Topping:
1/4 c. sugar
1/3 c. brown sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1 stick melted butter
1 1/3 c. flour
Cake:
3/4 stick butter, softened (6 Tbsp.)
3/4 c. sugar
2 eggs, room temperature
1 tsp. vanilla
1/2 tsp. lemon zest
2/3 c. sour cream
1 1/4 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350 degrees. Grease bottom of 9 inch square pan.
For Streusel:
1. Combine sugars, cinnamon and nutmeg.
2. Stir in melted butter and then flour.
For Cake:
1. Cream together butter and sugar with electric mixer or stand mixer on high for 4-5 minutes until light.
2. Reduce speed to low and add eggs one at a time.
3. Add vanilla, lemon zest and sour cream. (Note: I included a picture of my lemon zester. Its a neat little gadget that makes zesting a lemon, lime or orange so much easier. You can use a grater, too.)
4. In separate bowl combine flour, baking powder, baking soda, and salt.
5. With mixer on low speed add flour mixture to batter until just combined
7. Spoon into prepared pan and spread out with a knife.
9. Bake 40-50 minutes.
Taste and see that the Lord is good;
blessed is the one who takes refuge in him.
blessed is the one who takes refuge in him.
Psalms 34:8
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