Hangover Cure Blueberry Crumble Cake

This is a little something that I've put together from a few different recipes.  This particular time I accidentally doubled the amount of salt and forgot to add lemon (though I promise I wasn't hungover).  It is also great with rhubarb (though one should make sure to add extra sugar and a tablespoon or two of cornstarch when using rhubarb) and great with a little vanilla ice cream.  (Adopted from Smitten Kitchen Recipe--This blog deserves a post of it's own: BLOGGING ON BLOGS APPEARING SOON)

Crumb topping

1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon (OR 1 t vanilla)
1/2 teaspoon ground ginger
1/8 teaspoon salt (optional)
6 T butter, melted (or 8 for a less crumbly topping)
1 3/4 all-purpose flour

For the cake:
3 cups blueberries

2 Tablespoon lemon juice (or Lime juice if you're feeling crazy)!!!

1/3 cup plain yogurt or sour cream (I used yogurt last time and it was fabulous)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract

1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into smaller than tablespoon pieces

1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, wash blueberries pour lemon juice over then lightly coat with flour.

2. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. If you use less butter it will stick together if you ball it, but then fall apart into pea sized crumbs (more butter will create a solid ball of dough to be pulled apart later).

3. To prepare cake, in a small bowl, stir together the yogurt, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 heaping cup batter and set aside.

4. Scrape remaining batter into prepared pan. Spoon blueberries over batter. Dollop set-aside batter over blueberries; it does not have to be even.

5. Using your fingers, sprinkle crumbs over cake (OR break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size). Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Yield: 8 to 10 servings.

-RoRo