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Crumb topping:
2 cups Brown Sugar
3 tablespoons All-Purpose Flour Or Whole Wheat Pastry Flour
1 1/2 teaspoons Cinnamon, Ground
6 tablespoons Cold Butter, Cubed
Cake:
3/4 cup Cold Butter
1 1/2 cup Granulated Sugar
4 whole Eggs
2 teaspoons Vanilla Extract
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
1/4 teaspoons Sea Salt
3 cups All-Purpose Flour Or Whole Wheat Pastry Flour
1 1/2 cups Sour Cream
2 cups Blueberries
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1st Keep
 mlehet
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Also Kept By
 Nina_Montgomery_Peterson
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Nina_Montgomery_Peterson
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 VS
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Comments
Delightful!
Crumb is delicious - there is more than enough to make the cake interesting.
Did not have enough to "swirl" as it instructs but it still came out great.
I would recommend making the crumb and then putting it in the fridge to harden up while you make the cake.