Blueberry Breakfast Cake with Crumble Topping

Ingredients

BLUEBERRY CAKE

2 cups Cake Flour

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 cup Unsalted Butter, Room Temperature

1 cup Sugar

1 cup Sour Cream

1 teaspoon Pure Vanilla Extract

3 tablespoons Fresh Lemon Juice

1 tablespoon Fresh Lemon Zest

2 1/2 cups Frozen Blueberries

2 large Eggs

CRUMBLE TOPPING

1 1/4 cups All purpose Flour

1/2 cup Sugar

1/2 teaspoon Lemon Zest

1/2 cup Unsalted Butter, Room Temperature

Directions

1. Preheat oven to 350 degrees. Grease a 9" spring form pan with butter or spray and line the pan bottom with parchment paper.

2. In a small bowl add cake flour, baking powder, baking soda and salt, combine and set aside.

3. In the bowl of a stand mixer fitted with the paddle cream butter and sugar together until light and fluffy, about 4 to 5 minutes.

4. Add eggs, sour cream, and vanilla extract and mix until combined. Then add 3 tablespoons of lemon juice and 1 tablespoon of lemon zest

5. With the mixer on low speed add cake flour mixture to the batter just until combined..Do Not Over Mix!

6. Transfer batter into spring form pan and spread evenly. Top with frozen blueberries evenly.

7. To make crumble topping, combine flour, sugar, ½ teaspoon lemon zest and butter in a stand mixer bowl. Mix for 2 minutes until flour is combined. Distribute the streusel evenly over the blueberries with your hands.

8. Bake for about 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a cooling rack for 15 minutes. Then remove the outer ring of the spring form pan and let cake completely cool. Cut into pieces and enjoy.