We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Recipe information
Total Time
3 1/2 hr (includes cooling)
Ingredients
For streusel topping:
1
1
1
3
1
For cake:
1
1
1
1
1
3
1
3
1
1
Need to make a substitution?
Preparation
Step 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.
Make streusel topping:
Step 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.
Make cake:
Step 3
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Step 4
Stir together sour cream and vanilla in a small bowl.
Step 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.
Step 6
At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
Step 7
Gently fold in blueberries.
Step 8
Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
Step 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.