If you make this recipe, let me know what you think and tag me on Instagram! Follow @Zafo0d on Instragram or check out more related posts.
Ingredients
For the Crumb Topping:
¾ cup (105g) all-purpose flour
2 Tablespoons (25g) granulated sugar
3 Tablespoons (45g) packed light brown sugar
5 Tablespoons (70g) salted butter, melted
For the Cake:
6 Tablespoons (84g) salted butter, melted
½ cup (100g) granulated sugar
¼ cup (55g) light brown sugar
1 teaspoon (5ml) vanilla
Zest of one lemon
2 large eggs, at room temperature
⅓ cup (80ml) sour cream, at room temperature
1 ⅓ cups (190g) all-purpose flour
1 ½ teaspoon baking powder
⅓ cup (80ml) whole milk
For the Blueberries:
2 ¼ cups (300g) fresh blueberries
1 ½ Tablespoons (14g) all-purpose flour
1 ½ Tablespoons (18g) granulated sugar
1 Tablespoon lemon juice
Instructions
Preheat oven to 350°F. Line an 8x8 inch square or round cake pan with parchment paper.
Prepare the Crumb Topping: Combine the flour and both sugars in a medium bowl and whisk to blend evenly so that there are no lumps of brown sugar. Add the melted butter and stir with a spoon until evenly combined, then toss with your fingertips to form large crumbs. Cover with a tea towel and set aside.
Prepare the Cake Batter: Combine the melted butter, both sugars, vanilla and lemon zest in a medium mixing bowl and whisk until pale and fluffy-looking. Whisk in eggs one at a time until very light and creamy. Mix in the sour cream. In a separate small bowl, whisk together the flour and baking powder. Combine the dry and wet ingredients and fold it in by hand with a spatula until mostly incorporated. Pour in the milk and fold it in until batter is evenly combined. Spread batter evenly into prepared pan.
For the Blueberry Layer: In a medium bowl, combine the blueberries with flour, sugar and lemon juice. Toss it all together until blueberries are evenly coated and scatter evenly over the batter. Then, scatter clumps of crumb topping evenly on top to cover the blueberries.
Bake: Bake for 40-50 minutes until the crumbs are lightly golden and the cake feels firm to the touch. A toothpick inserted into the center should comes out without any wet batter. Transfer to a wire rack and let cool for at least 30 minutes before serving. Enjoy!
Commentaires