Blueberry Streusel Cake

Preparation

1. Step 1

   Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.

2. Make streusel topping:

   Step 2

   Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.

3. Make cake:

   Step 3

   Whisk together flour, baking powder, baking soda, and salt in a bowl.

   Step 4

   Stir together sour cream and vanilla in a small bowl.

   Step 5

   Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.

   Step 6

   At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.

   Step 7

   Gently fold in blueberries.

   Step 8

   Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.

   Step 9

   Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.