Blueberry Streusel Cake

By Flyer920

I doubt you’ll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee

Ingredients

• For streusel topping
• 1 * 1 cup all-purpose flour
• 1 * 1 tablespoon plus 1 teaspoon packed dark brown sugar
• 1 * 1 tablespoon plus 1 teaspoon granulated sugar
• 3/4 * 3/4 teaspoon cinnamon
• 1/2 * 1/2 stick cold unsalted butter, cut into 1/2-inch pieces
• For cake
• 1 * 1 cup all-purpose flour
• 1 * 1 teaspoon baking powder
• 1/4 * 1/4 teaspoon baking soda
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 cup sour cream
• 3/4 * 3/4 teaspoon pure vanilla extract
• 1/2 * 1/2 stick unsalted butter, softened
• 3/4 * 3/4 cup granulated sugar
• 1 * 1 large egg
• 1/2 * 1/2 lb blueberries (3 1/4 cups)

Preparation

Step 1

Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.

Make streusel topping: *
Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.

Make cake:

*
Whisk together flour, baking powder, baking soda, and salt in a bowl.
*
Stir together sour cream and vanilla in a small bowl.
*
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
*
At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
*
Gently fold in blueberries.
*
Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
*
Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

Cooks’ note:
* Cake can be made 1 day ahead and kept, well wrapped in plastic wrap, at room temperature.