Ingredients
For the Cake:
1/2 cup butter, softened
3/4 cup brown sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups blueberries
For the Streusel Topping:
1/2 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
3 tablespoons butter, melted
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan.
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Cream together butter and brown sugar until fluffy.
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Beat in eggs, then add sour cream and vanilla; mix well.
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In another bowl, whisk flour, baking soda, baking powder, and salt.
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Gradually mix dry ingredients into the wet batter.
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Gently fold in blueberries (tossed in a little flour to prevent sinking).
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Spread batter evenly in the prepared pan.
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Mix streusel ingredients in a small bowl and sprinkle evenly over batter.
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Bake 35–40 minutes, or until golden and a toothpick comes out clean.
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Cool slightly and serve warm or at room temperature.
Notes
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Make it Nutty: Add chopped walnuts or pecans to the streusel.
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Citrus Twist: Add lemon zest to the batter for brightness.
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Berry Swap: Use raspberries or blackberries for a fun variation.
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Optional Glaze: Drizzle with powdered sugar glaze for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
