Description
A delightful cake filled with juicy blueberries and topped with a crunchy crumb topping, perfect for breakfast or as a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup all-purpose flour (for crumb topping)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed (for crumb topping)
- 1 tsp ground cinnamon (for crumb topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch square baking pan.
- Mix the dry ingredients: whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened unsalted butter and granulated sugar together using a mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine the wet and dry ingredients by alternating between adding the dry ingredients and sour cream, mixing until just combined.
- Fold in the fresh blueberries gently.
- Prepare the pan by pouring the batter into the prepared baking pan and spreading it evenly.
- Make the crumb topping by mixing the flour, brown sugar, and ground cinnamon, then cutting in the cold butter until it resembles coarse crumbs.
- Top the cake batter with the crumb topping evenly.
- Bake in the preheated oven for about 45-50 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature, and consider dusting with powdered sugar or serving with whipped cream for more indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg