Ingredients
3/4 c. packed brown sugar
1/4 c. granulated sugar
2 tsp. ground cinnamon
1/4 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, melted
1 1/2 c. all-purpose flour
3/4 c. (1 1/2 sticks) butter, softened, plus more for greasing
2 1/2 c. plus 2 tbsp all-purpose flour, divided
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 c. granulated sugar
2 large eggs
1 1/3 c. sour cream
2 tsp. pure vanilla extract
2 c. blueberries
Preparation
Step 1Make the topping: Preheat oven to 350°. In a medium bowl, whisk together sugars, cinnamon, and salt. Add melted butter and stir to combine. Add flour and stir until moist clumps form. Step 2Make the cake: Butter a 9"-x"-13" baking pan and line with parchment, leaving a 2-inch overhang. Butter parchment. In a medium bowl, whisk 2 1/2 cups flour, baking soda, baking powder, and salt. Step 3In a large bowl, beat room-temperature butter and sugar until light and fluffy. Add eggs one at a time, beating until each is well combined. Add flour mixture, sour cream, and vanilla and beat until just combined. Step 4In a medium bowl, toss blueberries with remaining 2 tablespoons flour and add to batter. Fold gently, just until blueberries are combined. Scrape cake batter into prepared baking dish and spread top evenly with a spatula. Sprinkle prepared topping evenly over batter. Step 5Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool completely. Step 6Cut cake into squares and serve slightly warm or at room temperature.
Have you made this yet? Let us know how it went in the comments below!
