Preheat the over to 350. Butter and flour a 9″ round springform pan.
Prepare Streusel
Combin brown sugar, cinnamon nutmeg and salt in a bowl.
Add flour, then cut in the butter until crumbly. Set aside
Prepare Cake
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachement on high speed for 4-5 minutes, or until light and creamy.
Reduce the speed to low and add the eggs one at a time until conblined.
Add vanilla, lemon zest and juice, as well as the sour cream.
In a separate bowl, combine the flour, bakinig powder, baking soda and salt.
With the mixer on low speed, and the flour misture to the batter and mix until just combined.
Using a spatula, gently fold in the blueberries, making sure the batter is completely mixed.
Spoon the batter into the ptrepered pan and evenly spread it out with the back of a spoon. Use your fingers to crumble the topping evenly over the batter.
Bake for 40-50 minutes, until a cake tester or toothpick comes out clean. Cool completely before serving. If desired, sprinkle the top with a little icing sugar.
Recipe Notes
This is another awesome treat I love to get on the outside of. Keep it coming!!