For the Topping:
1 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/3 cup (5 1/2 tbsp./2 3/4 oz./75g) unsalted butter, cold
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup + 1 tbsp. (1 stick + 1 tbsp./4 1/2 oz./125g) unsalted butter, softened
1 cup granulated sugar
3 eggs, lightly beaten
1 cup sour cream
2 cups blueberries
Serve with: (optional)
Whipped Cream or Non-dairy whipped topping
To Make the Topping:
Place brown sugar and flour in a bowl, add butter and rub in with fingertips until mixture resembles coarse breadcrumbs.
To Make the Cake:
Preheat oven to 350 degrees F/180 degrees C. Grease a 9-inch springform pan.
Sift flour, baking powder and salt into a mixing bowl. Place butter and sugar in a bowl and cream together. Add the eggs, and mix. Add the dry ingredients, alternating with sour cream, mixing well after each addition.
Pour the cake batter into prepared cake pan. Sprinkle with blueberries and topping mixture.
Bake in preheated oven for 50 minutes or until a skewer comes out clean. Leave to cool in pan for 10 minutes, then release sides of pan and place cake on wire rack to cool completely. If desired, serve with whipped cream or non-dairy whipped topping.
Serve warm or at room temperature with fresh cream.
Makes 8 servings.
Date: March 7, 2007