- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Fresh or frozen blueberries
- Brown sugar
- All-purpose flour (for crumb topping)
- Ground cinnamon
- Unsalted butter (melted)
- Preheat oven to 175°C (350°F) and grease a baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and spread evenly.
- Mix brown sugar, flour, cinnamon, and melted butter until crumbly, then sprinkle over batter.
- Bake for 40–50 minutes until a toothpick inserted in the center comes out clean.
- Cool before slicing and serving.
Notes
- Toss blueberries in flour to prevent sinking.
- Use frozen blueberries without thawing.
- Avoid overmixing to keep the cake tender.
- Add lemon zest for a citrus twist.
- Store at room temperature or refrigerate for longer freshness.
- Reheat gently before serving if desired.
- Author: oussama
- Prep Time: 15 minutes
- Cook Time: 45 minutes