Ingredients

The following ingredients have 16 Servings
  • 1 1/3 cups Brown Sugar
  • 1 1/2 teaspoons Cinnamon, Ground
  • 1/3 cup All-Purpose Flour Or Whole Wheat Pastry Flour
  • 6 tablespoons Cold Butter, Cubed
  • 3/4 cup Cold Butter
  • 1 1/2 cup Granulated Sugar
  • 4 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 1 1/2 teaspoons Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoons Salt
  • 3 cups All-Purpose Flour Or Whole Wheat Pastry Flour
  • 1 1/2 cups Sour Cream
  • 2 cups Blueberries

Instruction

  • Preheat oven to 350 degrees.
  • Butter a 9"x13" and line with parchment paper, butter parchment paper.
  • Mix together brown sugar, flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.
  • Set aside.
  • Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
  • Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.
  • Add baking soda, baking powder and salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
  • Stir in flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.
  • Hand stir in blueberries until evenly distributed.
  • Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.
  • Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.
  • Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
  • Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
  • Allow cake to cool before serving.