Blueberry Muffin Cake

The softest, fluffiest sour cream vanilla cake studded with juicy blueberries and topped with a crunchy brown sugar crumble. Essentially a giant blueberry muffin! Serves 8-10.

Ingredients:

For the cake:

• 80 grams unsalted butter, room temperature
• 140 grams granulated white sugar
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons pure vanilla extract
• 1 large egg, room temperature
• 160 grams all-purpose flour
• 1 teaspoon baking powder
• 160 grams full-fat sour cream, room temperature
• 200 grams blueberries, fresh or frozen (if using frozen berries, don’t defrost them – use while frozen and bake immediately)

For the brown sugar streusel:

• 45 grams unsalted butter, cubed
• 50 grams dark brown sugar (light brown sugar is fine too)
• 75 grams all-purpose flour
• 1/4 teaspoon cinnamon
• pinch of salt

Instructions:

1. Line an 8-inch (20 cm) round baking pan with parchment paper. Preheat your oven to 350 Fahrenheit (180 Celsius).
2. Make the crumble:  Combine all the crumble ingredients in a bowl, and work together with your fingertips until a crumbly mixture forms. This step can be done a day in advance – cover the bowl and store in the fridge.
3. Make the cake batter: In a large bowl or the bowl of a stand mixer, place the butter, sugar, salt, and vanilla. Cream on medium speed for about 3 minutes, until combined and slightly lighter and fluffier. Add the egg, then mix again. Scrape down the sides of the bowl to ensure everything is evenly combined. Add the dry ingredients (flour and baking powder). Mix on low speed for about 20 seconds, or until about 80% of the flour is incorporated. Add the sour cream and mix just until you have a smooth batter – be careful not to overmix. Add the blueberries and use a spatula to fold them into the batter.
4. Assemble: Pour the cake batter into the prepared pan and spread it evenly. Top with the crumble (and more blueberries, if desired).
5. Bake for about 30-40 minutes, or until a toothpick comes out clean or with a few crumbs attached. The toothpick might come out covered in blueberry juice, but the doneness of the batter is what matters.
6. Let the cake cool, then dust with powdered sugar.
7. Enjoy! This blueberry muffin cake is best on the first day, but can be kept in an airtight container at room temperature for a day, or tightly wrapped and frozen for longer storage.

Notes:

• Other fruit: This cake can be made with any berry, such as raspberries, blackberries, or even stone fruit such as peaches or apples, as long as they have been chopped into bite-sized pieces.
• Crumble: Feel free to skip the crumble, and instead sprinkle the top of the cake with about 2 tablespoons of granulated sugar before baking for a crispy sugar top.