I managed to score some blueberries on sale at the supermarket the other day, which is awesome cos more often than not blueberries (along with all the other berries) usually cost about an arm and a leg in these parts. I came across this recipe a couple weeks back, and I actually made it once before to try and it turned out fabulous. It's definitely a keeper. So when I got one of those "we have no preference" orders, this cake was at the top of my mind.
Cake batter sprinkled with goldenlicious crumb topping and about to be popped into the oven.Full of blueberry goodness.I always love the cake corners. Makes me wanna sneak a bite!
Sour Cream Blueberry Crumb Cake
(adapted from Tish Boyle's The Cake Book)
1 cup flour
¼ cup sugar
1/3 cup dark brown sugar
1 tsp cinnamon
1/8 tsp salt
99g butter, melted
1½ cups flour
1¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup fresh blueberries
1 cup sour cream
1½ tsp vanilla
1 cup sugar
For the crumb topping:
1. Mix all the ingredients together (add butter last) and stir with a fork, until butter is absorbed and all the ingredients are uniformly moistened.
For the cake:
1. Preheat oven to 180 degrees Celsius. Butter and flour a 9-inch square baking pan.
2. Whisk together flour, baking powder, baking soda and salt.
3. Toss blueberries with 1 tbsp of flour mixture until evenly coated. Whisk together sour cream and vanilla.
4. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in flour mixture in 3 additions and sour cream mixture in 2 additions, then fold in blueberries. Pour into prepared pan, then sprinkle crumb topping evenly on top. Bake about 45 minutes, then cool on rack.