Ingredients
- 2 cups all-purpose flour (plus 1 tbsp for tossing blueberries)
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Crumb topping: 1/2 cup brown sugar, 1 tsp cinnamon, 1/3 cup all-purpose flour, 1/4 cup cold unsalted butter (cubed)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a baking dish with parchment paper.
- In a medium bowl, combine crumb topping ingredients—brown sugar, cinnamon, flour, and cold butter—until mixture resembles coarse crumbs. Set aside.
- In a large bowl, cream butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- In another bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Toss blueberries with 1 tbsp flour to prevent sinking, then gently fold into the batter.
- Spread half the batter into prepared pan, sprinkle with some crumb topping, then add remaining batter and top with remaining crumb mixture.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
Notes
- Swap blueberries for raspberries or blackberries for variation.
- Add lemon zest to the batter for brightness.
- Mix chopped nuts into crumb topping for extra crunch.
- Greek yogurt can replace sour cream.
- Wrap and freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
