1 ¼ cups granulated sugar
¼ teaspoon salt (if you are using unsalted butter)
1 ½ cups flour
1 tbsp ground cinnamon
1 tsp ground nutmeg
6 tbsp melted butter
8 oz blueberry jam (I like Stonewall kitchen Maine Blueberry jam – which you can find on sale for $3.99 when they have their holiday stock up sales)
¾ cup butter (softened, not melted)
1 teaspoon salt
1 ½ cups granulated sugar
1/3 cup brown sugar
1 tbsp vanilla extract
1 tbsp baking powder
3 large eggs
Zest of 1 lemon
2 tsp cinnamon
¾ cup sour cream (or 6oz plain greek yogurt)
1 ¼ cups milk (anything from skim to whole)
3 ¾ cups flour
1) Preheat the oven to 350 degrees. Lightly grease a 9 x 13″ pan.
2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
3) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, vanilla, lemon zest, and cinnamon until well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the sour cream or yogurt and milk until well combined. Add the flour to the butter/sugar mixture alternately with the milk/sour cream mixture, beating gently to combine. Pour/spread half of the batter (a scant 3 cups) into the prepared pan, spreading all the way to the edges. Spread the blueberry jam evenly atop the batter. Pour/spread the remaining batter atop the filling.
4) Sprinkle the topping over the batter in the pan.
5) Bake the cake about 55-60 minutes until it’s a dark golden brown around the edges, medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean.
This recipe is my variation of King Arthur Flour’s “Cinnamon-Streusel Coffee Cake”