Blueberry Crumble Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Set aside.

2. In a small bowl, toss the fresh blueberries with lemon juice and set aside.

3. In another bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

4. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

6. Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.

7. Gently fold in the lemon-infused blueberries.

8. Pour the batter into the prepared cake pan, spreading it evenly with a spatula.

9. For the Crumble Topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.

10. Drizzle the melted butter over the dry ingredients and mix until the mixture resembles coarse crumbs.

11. Sprinkle the crumble topping evenly over the cake batter in the pan.

12. Bake the Blueberry Crumble Cake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.

13. Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.