Ingredients
Scale
- ¾ cup packed brown sugar
- 1 cup all-purpose flour
- 1 ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small chunks
- 3 cups all-purpose flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- ⅝ cup packed brown sugar
- 1 cup sour cream
- ½ cup milk
- 3 eggs
- 2 teaspoon vanilla extract
- Juice and zest from 1 lemon
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 ½ cups frozen blueberries, not thawed
Instructions
- Combine crumb topping ingredients and mix.
- Add butter and create a crumbly texture.
- Chill the topping in the refrigerator.
- Preheat oven to 350°F and grease a baking pan.
- Mix dry cake ingredients in one bowl.
- Combine wet ingredients in another bowl and whisk until smooth.
- Integrate butter into dry ingredients until crumbly.
- Combine wet and dry ingredients gently.
- Fold in floured frozen blueberries.
- Pour batter into pan and spread evenly.
- Sprinkle crumb mixture over batter.
- Bake for 50-55 minutes until a toothpick comes out clean.
Notes
For best results, use frozen blueberries to maintain their shape.
Ensure not to overmix the batter to keep the cake fluffy.
Store leftovers in an airtight container for up to three days or freeze for two months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 85