Ingredients

Scale

1 cup (5 oz/142 g) all-purpose flour
⅔ cup (4 oz/115 g) dark brown sugar
½ cup (4 oz/115 g) granulated sugar
1 teaspoon ground cinnamon
⅛ teaspoon salt
½ cup (4 oz/115 g) butter, melted
1 ½ cups (7 ½ oz/213 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 tablespoons (3 oz/85 g) butter, at room temperature
¾ cup (6 oz/170 g) granulated sugar
1 large egg, at room temperature
¾ cup (6 oz/170 g) sour cream, at room temperature
½ teaspoon vanilla extract
1 ½ cups (7 ½ oz/213 g) blueberries, fresh or frozen
1 tablespoon cornstarch
zest of 1 lemon
½ cup (2 oz/57 g) powdered sugar
1 tablespoon lemon juice

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Instructions

Preheat the oven to 350°F (180°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
In a bowl, mix together the all-purpose flour, dark brown sugar, granulated sugar, cinnamon, and salt for the crumb topping. Stir in the melted butter until the mixture resembles wet sand. Set aside.
In another bowl, combine the remaining all-purpose flour, baking powder, baking soda, and salt. Mix well and set aside.
In a third bowl, cream together the butter and granulated sugar for the cake batter. Mix until it becomes light and fluffy. Add the egg and mix until fully incorporated.
Add the sour cream and vanilla extract to the creamed mixture and stir until combined. Gradually add the dry ingredient mixture and mix until just combined. Be careful not to overmix.
Gently fold in the blueberries, cornstarch, and lemon zest into the batter.
Pour the batter into the prepared springform pan and spread it evenly. Top with the crumb mixture, ensuring to cover the batter completely.
Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan before removing it.
Mix powdered sugar and lemon juice to create a glaze and drizzle it over the cooled cake.

Notes

This cake can be made ahead of time and stored for a few days at room temperature.
Fresh blueberries yield the best flavor, but frozen blueberries work well too; do not thaw before adding them to the batter.
The crumb topping adds a delightful texture and flavor contrast.

Nutrition

Serving Size: 1 piece
Calories: 368
Sugar: 27g
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.