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1
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
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2
Cream butter and sugar in large mixing bowl until light and fluffy.
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3
Add eggs, one at a time, beating well after each addition.
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4
Add the vanilla extract and lemon juice.
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Beat very well.
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6
Combine the flour, baking soda, baking powder and salt in a separate bowl.
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7
Alternately add the dry ingredients and the sour cream into the butter mixture.
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8
*Begin and end with the dry
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9
Combine sugars, flour and cinnamon in a bowl.
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10
Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs.
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11
You can also use an electric mixer with a paddle attachment.
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12
*You will have some extra streusel--keep in freezer for quick fruit tart another day!
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13
*
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14
Assemble and Bake:
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Spread half of the batter into the prepared pan.
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Sprinkle with a layer of the streusel.
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Top with remaining batter, then top with another layer of streusel.
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18
Bake for approximately 55 minutes.
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Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean.
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20
Remove pan from oven and cool on a rack for 45 minutes.
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21
Unmold onto rack streusel side down and allow to cool completely.
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22
Then invert, streusel side up onto a cake plate.
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23
Serve dusted with confectioners sugar or with blueberry sauce.
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24
In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice.
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Heat to a boil, stirring occasionally.
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Cool completely.
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27
Serve with cake, over ice cream.
