Description
A moist and tender breakfast cake made with sour cream and fresh blueberries, topped with a crunchy cinnamon streusel.
Ingredients
Scale
- 2 cups all-purpose flour (Plus 1 tbsp for berries)
- 2 tsp baking powder (Leavening)
- 1/2 tsp salt (Balance)
- 1/2 cup butter (Softened, for cake)
- 3/4 cup granulated sugar (For cake)
- 2 large eggs (Room temperature)
- 1/2 cup sour cream (Full fat)
- 1 tsp vanilla extract (Flavor)
- 2 cups fresh blueberries (Rinsed and dried)
- 1/2 cup all-purpose flour (For streusel)
- 1/3 cup brown sugar (Packed, for streusel)
- 1/3 cup granulated sugar (For streusel)
- 1 tsp cinnamon (Ground)
- 4 tbsp butter (Cold, cubed for streusel)
Instructions
- Mix flour, sugars, and cinnamon; cut in cold butter until crumbly. Refrigerate.
- Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy.
- Add eggs, vanilla, and sour cream to butter mixture. Fold in dry ingredients.
- Toss blueberries with 1 tbsp flour and fold into batter. Spread in greased 9×9 pan.
- Top with streusel. Bake at 350°F for 40-50 minutes. Cool before slicing.
Notes
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg