A soft and tender Blueberry Cake complete with a buttery crumble and a vanilla glaze.
Ingredients
Cinnamon crumbs
- 70 grams (1/2 cup) plain flour or all purpose flour
- 30 grams (2 tablespoons) brown sugar
- 2 teaspoons cornflour or corn starch (see notes)
- 1 teaspoon cinnamon
- 40 grams butter, melted
Blueberry sour cream cake
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 60 ml (1/4 cup) full fat or whole milk, room temperature
- 120 ml (1/2 cup) full fat sour cream, room temperature
- 155 grams (1 and 1/4 cup) fresh blueberries (see notes)
Vanilla glaze
- 30 grams (1/4 cup) icing sugar or powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line and grease an 8-inch round cake pan with baking or parchment paper.
- Cinnamon crumbs
In a medium-sized mixing bowl, add flour, sugar, cornflour, cinnamon and melted butter. Mix together until you have coarse crumbs. Set aside. - Blueberry sour cream cake
In a large mixing bowl, beat butter, sugar and vanilla together until pale and creamy. Add egg, beat briefly until combined, then scrape down the sides of the bowl. - In a separate bowl, sift together the plain flour, baking powder, cinnamon and salt. Add half of the dry ingredients, along with all the milk, and slowly mix together on a low speed.
- Add the remaining dry ingredients and sour cream and continue to mix until smooth and creamy. The batter will be quite thick – that’s fine! Stir through 125 grams (1 cup) blueberries.
- Transfer cake batter to your prepared pan and smooth the top. Press extra 30 grams (1/4 cup) blueberries on top. Then scatter cinnamon crumbs all over the top.
- Bake cake for approximately 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Leave to cool for 10 minutes before gently removing from the tin and leaving to cool completely on a wire rack.
- Vanilla glaze
In a medium mixing bowl, stir together icing sugar, vanilla and 1 tablespoon of milk. If glaze is too thick, add a little extra milk. - Drizzle glaze all over cooled cake.
Notes
Cornflour: Cornflour, also known as corn starch, helps to create crumbs with a soft texture. If you don’t have access to it, you can easily just use a little extra plain flour or all purpose flour.
Blueberries: If they’re in season, go for fresh blueberries for the best flavour and texture. Otherwise, frozen blueberries can be used. Do not thaw them before adding them to the cake batter, just add them in frozen. Carefully stir them through, and try not to over-mix or they will bleed into the batter.
Sour cream: I recommend using full fat sour cream if you can. Otherwise, a full fat Greek yogurt or natural yogurt is the best substitute – it works really too!
Storage instructions: You can keep this cake in an airtight container at room temperature. To make it ahead of time, you can freeze it. Wrap cake once it’s completely cooled in plastic wrap and store in an airtight container in the freezer. To serve, simply defrost at room temperature or warm individual pieces in the microwave. I love to enjoy this cake fresh on the day it’s made and then freeze any leftovers. It freezes remarkably well!
