1/2 stick cold unsalted butter, cut into 1/2 inch pieces
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3/4 teaspoon vanilla
1/2 stick unsalted butter, softened
3/4 cup sugar
3 1/4 cups blueberries
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-
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.
Whisk together flour, baking powder, baking soda, and salt in a
Stir together sour cream and vanilla in a small bowl.
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.
At low speed, mix in flour mixture in 3 batches, alternating with
sour-cream mixture and mixing until just combined. Gently fold in
blueberries. Spoon batter into pan, smoothing top (preferably with
an offset spatula). Crumble half of topping evenly over batter.
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 40
minutes. Lift out cake using foil and cool completely on rack.
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