Ingredients
8
8 servings
- •¼ cup white sugar
- •⅓ cup brown sugar
- •1 ¼ teaspoons ground cinnamon
- •⅛ teaspoon ground allspice
- •1 stick salted butter, melted
- •1 ⅓ cups all-purpose flour
- •¾ cup white sugar
- •6 tablespoons salted butter, at room temperature
- •3 large eggs
- •⅔ cup sour cream
- •1 teaspoon vanilla extract
- •½ teaspoon lemon zest
- •1 ¼ cups all-purpose flour
- •1 teaspoon baking powder
- •¼ teaspoon baking soda
- •1 ¼ cups fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
- Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
- Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
- Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 540
- Carbohydrate: 70g
- Fat: 27g
- Fiber: 2g
- Protein: 8g
- Sugar: 37g
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