Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
For the streusel:
- 1 cup all-purpose flour
- ¾ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang.
- In a medium bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until coarse crumbs form. Set aside.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with flour. Mix gently until combined.
- Fold in blueberries carefully.
- Spread half the batter into the prepared pan. Sprinkle half the streusel on top. Add remaining batter and then the rest of the streusel.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes before slicing.
Notes
Use frozen blueberries without thawing to avoid batter discoloration.
For extra flavor, add a teaspoon of lemon zest to the batter.
Store leftovers in an airtight container at room temperature for two days or refrigerate/freeze for longer storage.
- Prep Time: 20
- Cook Time: 50