Streusel Topping:
1/4 c. white sugar
1/4 c. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/3 c. all purpose flour
1 stick unsalted butter, melted
1/2 c. chopped pecans (optional)
Cake:
6 tbs. unsalted butter, softened
3/4 c. white sugar
2 eggs
1 tsp. pure vanilla extract
1/2 lemon, zested
2/3 c. sour cream
1 1/4 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 c. fresh or frozen blueberries
- Preheat oven to 350 degrees and grease a springform or cake pan.
- For streusel, stir together sugars, cinnamon and nutmeg in a small mixing bowl.
- Add flour and pecans (if using); stir to combine.
- Add melted butter and stir to combine until pea size crumbles form. Set aside.
- For the cake, cream softened butter and sugar in the bowl of an electric mixer until pale and fluffy, about 4-5 minutes.
- Reduce speed to low and add eggs one at a time, mixing well after each addition.
- Add vanilla, lemon zest and sour cream. Mix to combine.
- In a separate mixing bowl, whisk together flour with powder, soda and salt.
- Gradually add flour mixture to electric mixer and mix gently to incorporate.
- Once mixed, fold in blueberries with a spatula.
- Pour cake mixture into greased pan. Sprinkle streusel over top of cake in an even layer.
- Bake 45-50 minutes or until the cake's center is set.
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