Blueberry Streusel Cake
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tbsp
Dark Brown Sugar (packed)3 cup
Granulated Sugar3 tsp
Cinnamon1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Sour Cream3 tsp
Pure Vanilla Extract1 large
EggDirections:
1
Preheat oven to 350°F with rack in middle
2
Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides
3
Butter bottom and sides of pan, then dust with flour, knocking out excess
4
Preheat oven to 350°F with rack in middle
5
Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides
6
Butter bottom and sides of pan, then dust with flour, knocking out excess
7
Make streusel topping: Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl
8
Blend in butter with your fingertips or a pastry blender until mixture forms large clumps
9
Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl
10
Blend in butter with your fingertips or a pastry blender until mixture forms large clumps
11
Make cake: Whisk together flour, baking powder, baking soda, and salt in a bowl
12
Stir together sour cream and vanilla in a small bowl
13
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes
14
Add egg and beat until well blended
15
At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined
16
Gently fold in blueberries
17
Spoon batter into pan, smoothing top (preferably with an offset spatula)
18
Crumble half of topping evenly over batter
19
Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake
20
Bake until a wooden pick inserted into center comes out clean, about 25 minutes more
21
Cool in pan 10 minutes
22
Lift out cake using foil and cool completely on rack
23
Whisk together flour, baking powder, baking soda, and salt in a bowl
24
Stir together sour cream and vanilla in a small bowl
25
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes
26
Add egg and beat until well blended
27
At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined
28
Gently fold in blueberries
29
Spoon batter into pan, smoothing top (preferably with an offset spatula)
30
Crumble half of topping evenly over batter
31
Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake
32
Bake until a wooden pick inserted into center comes out clean, about 25 minutes more
33
Cool in pan 10 minutes
34
Lift out cake using foil and cool completely on rack