In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Heat oven to 350 degrees and butter a 9-by-9-inch metal pan. Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Cool completely and serve sprinkled with confectioners' sugar. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Bake for 40 to 50 minutes, until a cake tester comes out clean. With your fingers,Ĭrumble the topping evenly over the batter. Spoon the batter into the prepared pan and spread it out with a knife. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. With the mixer on low speed, add the flour mixture to the batter until just combined. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries set aside.

Sugar Granulated white sugar Egg Pure vanilla extract Lemon zest Buttermilk Buttermilk lends great texture to baked goods. Mix well and set aside.Ĭream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. All-purpose flour Baking powder Salt Butter Regular salted butter, softened to room temperature. Stir in the melted butter and then the flour. Butter and flour a 9-inch round baking pan.Ĭombine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.

Millie peartree blueberry crumb cake