Blueberry Crumb Cake

Growing up, our Sunday family ritual was to attend morning mass and then stop in at the bakery on the way home for fresh rolls and some kind of pastry.  This particular bakery was a no frills establishment yet the line would inevitably snake outside to the sidewalk every weekend without fail.  I can still recall the heavenly scents that wafted from their doors.  To this day, the smell of a mom and pop bakery makes my knees go weak.  One of our favorites was a traditional crumb cake…you know, the kind with the crumbly, buttery topping that melts in your mouth?  So, when I volunteered to host a brunch on Mother’s Day, I knew a crumb cake would be the perfect addition.  Barefoot Contessa always has the best recipes for brunch (along with Giada…I also whipped up these mini frittatas) so I knew I’d find something similar while flipping through her cookbooks.  When I spotted this recipe for blueberry crumb cake, I was beyond thrilled.  It was exactly what I had in mind, was incredibly easy to make and took very little time.  The crunchy texture on the top combined with the moist center (hello sour cream) and the sweetness of the blueberries exceeded my expectations.  I served it warm with a scoop of vanilla ice cream….and then I went back for seconds…