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This is an easy, moist cake with a melt-in-your-mouth crumb topping.
Ingredients
Topping
- ¼ cup white sugar
- 1/3 cup brown sugar
- 1 ¼ teaspoons ground cinnamon
- 1/8 teaspoon ground allspice
- 1 stick salted butter, melted
- 1 1/3 cups all-purpose flour
Cake
- ¾ cup white sugar
- 6 tablespoons salted butter, at room temperature
- 3 large eggs
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ cups fresh blueberries
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
Step 2
Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
Step 3
Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
Step 4
Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Cook’s Note:
Use frozen or fresh blueberries.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 540 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat16g | 80% |
| Cholesterol132mg | 44% |
| Sodium284mg | 12% |
| Total Carbohydrate70g | 25% |
| Dietary Fiber2g | 6% |
| Total Sugars37g | |
| Protein8g | |
| Vitamin C3mg | 13% |
| Calcium91mg | 7% |
| Iron3mg | 14% |
| Potassium135mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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