Ingredients
Scale
For the Cake:
- 2 cups (254g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp (85g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (245g) sour cream
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 1/2 cups (285g) fresh or frozen blueberries
- Zest of 1 lemon
- 2 tsp all-purpose flour (for tossing blueberries)
For the Crumble Topping:
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
For the Lemon Icing (optional):
- 1/4 cup cream cheese, softened
- 1 tbsp unsalted butter, softened
- 1/4 cup powdered sugar
- 1–3 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in sour cream, vanilla, and almond extract.
- Gradually fold dry ingredients into wet until combined.
- Toss blueberries with flour and lemon zest. Fold half into the batter.
- Pour batter into pan. Top with remaining blueberries and crumble topping.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Cool before removing from pan. Drizzle with lemon icing if desired.
Notes
- Use full-fat sour cream for a moist cake.
- Frozen blueberries don’t need to be thawed but should be tossed with flour to prevent sinking.
- Store at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Category: • Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: ~320 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg