For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon ground cinnamon
8 tablespoons unsalted butter (1 stick)
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
2. For the streusel: Melted butter in a pan, then add the granulated sugar, brown sugar, cinnamon and flour. Mix well and set aside.
3. For the cake: Mix the butter and sugar for 5 minutes until light. Add the eggs 1 at a time, then add the vanilla extract, lemon zest and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
4. Put the batter into the prepared pan and spread it out with a knife. Crumble the topping evenly over the batter with your fingers. Bake for 45 minutes.
5. Cool completely and sprinkle the top with icing sugar.
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