Ingredients
- For the Topping:
- 1 cup firmly packed brown sugar
- 1/4 cup plain (all-purpose) flour
- 75 g (2 1/2 oz) unsalted butter, cold
- For the Cake:
- 2 cups plain (all-purpose) flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 125g (4 ounces) unsalted butter, softened
- 1 cup caster (superfine) sugar [I used regular sugar.]
- 3 eggs, lightly beaten [I used 2 since I was halving the recipe.]
- 1 cup sour cream
- 2 cups blueberries
Directions
-
To make the topping, place brown sugar and flour in a bowl, add butter and rub in with fingertips until mixture resembles coarse breadcrumbs.
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To make the cake, preheat over to 180c (350F). Sift flour, baking powder and salt into a mixing bowl. Place butter and sugar in a bowl and cream together. Add the eggs, and mix. Add the dry ingredients, alternating with sour cream, mixing well after each addition.
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Pour the cake batter into a greased 23cm (9 in) spring form cake tin. Sprinkle with blueberries and topping mixture.
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Bake the cake for 50 minutes or until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack, topping side up.
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Serve warm or at room temperature with fresh cream.