Blueberry Streusel Cake
A delicious layered cake featuring fresh blueberries and a cinnamon-sugar streusel topping. Made with a tender sour cream cake base and topped with a buttery crumb mixture, this cake is perfect for dessert or brunch.
Ingredients
- •1 cup all-purpose flour
- •1 tablespoon dark brown sugar
- •1 tablespoon granulated sugar
- •¾ teaspoon cinnamon
- •½ stick unsalted butter
- •1 cup all-purpose flour
- •1 teaspoon baking powder
- •¼ teaspoon baking soda
- •½ teaspoon salt
- •½ cup sour cream
- •¾ teaspoon vanilla extract
- •½ stick unsalted butter
- •¾ cup granulated sugar
- •1 whole egg
- •½ pound blueberries
- •1 serving whipped cream
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
10 min
- 2.
Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
10 min
- 3.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
5 min
- 4.
Stir together sour cream and vanilla in a small bowl.
2 min
- 5.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
5 min
- 6.
At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
5 min
- 7.
Gently fold in blueberries.
3 min
- 8.
Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
5 min
- 9.
Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.
60 min