For the streusel:
- ¼ cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- ¼ lb. (1 stick) unsalted butter, melted
- 11/3 cups all-purpose flour
- ½ cup chopped pecans
For the cake:
- 6 tbsp. (3/4 stick) unsalted butter, at room temp.
- ¾ cups granulated sugar
- 2 extra large eggs, at room temp.
- 1 tsp. pure vanilla extract
- ½ tsp. grated lemon zest
- 1/3 cup sour cream
- 1/3 cup ricotta
- 11/4 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp. baking soda
- ½ tsp. kosher salt
- 1 cup fresh blueberries
Confectioners sugar to sprinkle on top (optional)
Preheat oven to 350 degrees . Butter and flour a 9” round baking pan. For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake, cream the butter and sugar on high speed for about 4 minutes, until light. Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, sour cream and ricotta. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners sugar.
