2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 ½ cups fresh blueberries
• For the streusel topping:
¼ cup all-purpose flour
• 2 tablespoons unsalted butter, chilled
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or do this by hand with a whisk.
4. Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter and sugar mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined.
6. Gently fold in the fresh blueberries, being careful not to overmix the batter.
7. Pour the batter into the prepared cake pan, spreading it evenly.
8. In a small bowl, combine the flour and granulated sugar for the streusel topping. Cut in the chilled butter using a fork or your fingers until crumbly.
9. Sprinkle the streusel topping evenly over the cake batter.
10. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
12. Once cooled, slice and serve the blueberry breakfast cake. Enjoy it on its own or with a dollop of whipped cream or a drizzle of maple syrup.