Ingredients
- Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
- Crumb Topping:
- 1/3 cup packed light brown sugar
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup chilled butter
Instructions
- Preheat oven to 350°F (175°C). Butter a 9-inch square baking pan or line it with parchment paper.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, mixing until combined.
- Add half the dry ingredients and mix until just combined. Add half the sour cream and mix lightly. Repeat with remaining dry ingredients and sour cream, mixing until smooth.
- Pour batter into the prepared pan and smooth the top. Evenly sprinkle blueberries over the top, pressing them slightly into the batter.
- Make the crumb topping: In a medium bowl, combine flour, brown sugar, and granulated sugar. Add the chilled butter and cut in with a pastry cutter or forks until a coarse crumb texture forms.
- Sprinkle the crumb topping evenly over the blueberries.
- Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Cool before slicing and serving.
Notes
- Use fresh blueberries for best results. If using frozen, do not thaw before adding to batter.
- Let the cake cool fully to set the crumb topping and for easier slicing.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 456
- Sugar: 36g
- Sodium: 251mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 76mg
