Ingredients
Scale
For the streusel topping:
- ½ cup (100g) packed brown sugar
- ½ cup (65g) all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp (½ stick / 55g) cold unsalted butter, cubed
For the cake:
- 2 cups (250g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13″ baking pan or 10″ springform pan.
- Make streusel: In a bowl, mix brown sugar, flour, cinnamon, and salt. Cut in cold butter with a fork or fingers until crumbly. Set aside.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream butter & sugar: Beat butter and granulated sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla.
- Add sour cream & flour: Alternate adding sour cream and flour mixture in 3 batches, beginning and ending with flour. Mix just until combined.
- Fold in blueberries gently to avoid crushing.
- Assemble: Spread batter into pan. Sprinkle streusel evenly over top.
- Bake:
- 9×13″ pan: 35–40 minutes
- Springform: 45–50 minutes
Until a toothpick comes out clean.
- Cool 15 minutes before serving.
💡 Pro Tips:
– Toss blueberries in 1 tbsp flour before folding in to prevent sinking.
– For extra tang, add lemon zest to the batter.
– Serve warm or at room temperature—pairs beautifully with coffee or tea!
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min
Servings: 12 | Calories: 260 | Net Carbs: 32g | Fats: 13g | Protein: 5g
Servings: 12 | Calories: 260 | Net Carbs: 32g | Fats: 13g | Protein: 5g