Blueberry Streusel Pie

Ingredients:

Streusel

• 1/4 cup granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/8 tsp ground nutmeg
• 110 g butter, melted
• 1 and 1/3 cups flour

Pie

• 90 g of butter at room temperature
• 3/4 cup granulated sugar
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 0.5 tsp. grated lemon zest
• 2/3 cup sour cream
• 1 and 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 0.5 tsp coarse salt
• 1 cup fresh blueberries
• Powdered sugar for sprinkling

Preparation:

1. Preheat oven to 175°C. Grease and flour a 22cm cake tin.

2. Streusel:

   
   In a bowl, combine granulated sugar, brown sugar, cinnamon, and nutmeg. Stir in the melted butter, then the flour. Mix well.

3. Pie:

   
   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed for 4-5 minutes, until light and fluffy. Reduce the mixer speed to low and add the eggs one at a time, then fold in the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer running at low speed, add the flour mixture to the batter and mix well. Fold in the blueberries with a spatula, distributing them evenly throughout the batter.
4. Spoon the batter into the prepared pan and smooth the surface with a knife. Use your hands to crumble the topping evenly over the surface of the batter. Bake for 40-50 minutes, or until a tester inserted into the cake comes out clean. Cool completely and serve, dusted with powdered sugar.