•1 1/2 cups all-purpose flour
•1 teaspoon baking powder•1/4 teaspoon baking soda
•1/4 teaspoon salt
•4 ounces butter, softened (8 tablespoons)
•3/4 cup granulated sugar
•2 large eggs
•1/2 cup sour cream
•1 1/2 teaspoons vanilla extract
•2 cups blueberries
Topping:
•1/2 cup light brown sugar, packed
•3/4 cup flour
•1/2 teaspoon ground cinnamon
•dash ground nutmeg
•5 tablespoons melted butter
•1/2 cup finely chopped walnuts or pecans, optional
Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.
In a mixing bowl with electric mixer, cream the 4 ounces of softened butter with 3/4 cup granulated sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.
In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the 5 tablespoons of melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.
Bake for 40 to 45 minutes, until the cake is firm and top is browned.
Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.
