Mother’s Day is approaching and this is a wonderful cake recipe to surprise your mom with. I don’t eat most cakes because they tend to be too sweet, but this recipe has a great balance of flavors. I also love the crumble topping. It adds a layer of deliciousness to the cake.
Although, you really can eat this cake for any occasion. Sometimes we like to make it so we can have it for breakfast or brunch. It goes great with coffee or tea! Enjoy
Serves 8/10.
Ingredients for the Crumble
- 1/3-cup brown sugar
- ¼ cup sugar
- 1-½ tsps. Ground Cinnamon
- 1/8 tsps. Ground nutmeg
- 4 oz. unsalted butter melted
- 1 ¼ cup flour
- ½ cup chopped pecans
Ingredients for the Cake
- 6 Tbsps. Unsalted butter at room temperature
- ¾ cup sugar
- 2 large eggs
- 1 tsps. grated lemon zest
- 1-½ tsps. Vanilla extract
- 2/3-cup sour cream
- 1 ¼ cup flour
- 1 tsps. Baking powder
- ¼ tsps. Baking soda
- ¼ tsps. Salt
- 1-½ cup fresh blueberries
- Powder Sugar for Sprinkling
Directions
1. Preheat Oven to 350 degrees. Butter a 9-inch cake pan.
2. For the crumble- Combine sugar, brown sugar, cinnamon & nutmeg in a bowl. Stir in the melted butter. Then add your flour. Mix well. Finally add in your chopped pecans.
3. For the cake- Cream the butter and sugar in the bowl of your kitchen aid mixer, fitted with your paddled attachment on high speed for 3-4 minutes until light and fluffy. Reduce the speed to low, add your eggs, lemon zest, vanilla, sour cream and mix until incorporated.
4. In a separate bowl, add you flour, baking powder, baking soda and salt. Then add the flour mixture to the batter until combined. Fold in the blueberries until all incorporated.
5. Pour the batter into the pan and spread it out evenly with a spatula. Then add your crumble on the cake batter evenly. Bake for 40-50 minutes or until a toothpick comes out clean. Cool completely and sprinkle with powdered sugar. Enjoy!
