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Here is the recipe for this moist, tender cake. The combination of juicy blueberries and rich sour cream makes it the perfect companion for your morning coffee or afternoon tea.
🛒 Ingredients
The Cake Batter
2 cups All-purpose flour
1 cup Granulated sugar
½ cup Unsalted butter, softened
2 Large eggs
1 cup Sour cream
1 tsp Vanilla extract
1 tsp Baking powder
½ tsp Baking soda
¼ tsp Salt
1½ cups Fresh blueberries
The Cinnamon Streusel
½ cup Brown sugar
1 tsp Ground cinnamon
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👩🍳 Instructions
Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until fluffy.
Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients until fully incorporated.
Add Fruit: Gently fold in the fresh blueberries, taking care not to overmix or crush them.
Make Streusel: In a small bowl, mix the brown sugar and cinnamon together.
Assemble:
Spread half of the batter evenly into the prepared pan.
Sprinkle half of the streusel mixture over the batter.
Spread the remaining batter on top.
Finish by sprinkling the remaining streusel over the top.
Bake: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Serve: Allow the cake to cool slightly before slicing. Enjoy warm!
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