Blueberry Crumb Cake

Ingredients

• brown sugar (0.33 cup)
• white sugar (0.25 cup)
• ground cinnamon (1.25 teaspoons)
• ground allspice (0.125 teaspoon)
• salted butter (1 stick)
• all-purpose flour (1.33 cups)
• white sugar (0.75 cup)
• salted butter (6 tablespoons)
• large eggs (3 )
• sour cream (0.67 cup)
• vanilla extract (1 teaspoon)
• grated lemon zest (0.5 teaspoon)
• all-purpose flour (1.25 cups)
• baking powder (1 teaspoon)
• baking soda (0.25 teaspoon)
• fresh blueberries (1.25 cups)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
2. Combine brown sugar, 1/4 cup white sugar, cinnamon, and allspice; stir in 1 stick melted butter. Beat in 1 1/3 cups flour until well combined. Set topping aside.
3. Beat 3/4 cup white sugar and 6 tablespoons butter together in a bowl until creamy. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla extract, and lemon zest.
4. Sift 1 1/4 cups flour, baking powder, and baking soda together in a separate bowl; stir into sour cream mixture, then fold in blueberries. Spoon batter into the prepared cake pan; sprinkle with topping.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 540
• fat: 27 g
• sats: 16 g
• carbs: 70 g
• fibre: 2 g
• protein: 8 g
• salt: 0.284 g