- Serves: 16
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 260 cal
- 11g fat (7g sat)
- 65mg chol
- 135mg sodium
- 36g carb
- 1g fiber
- 21g sugars
- 4g protein
- 3/4 cup butter, divided
- 1 cup granulated sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch of freshly grated nutmeg
- 1 cup sour cream
- 2 cups blueberries
- 3/4 cup brown sugar
- 1/4 cup chopped, toasted pecans (optional)
Preheat oven to 350° F. Butter a 9- by 13-inch baking dish.
Cream together 1/2 cup butter and granulated sugar until light and fluffy. Add eggs and vanilla and mix until well combined.
In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt and nutmeg. Stir into butter mixture until just incorporated. Stir in sour cream until no streaks remain. Pour batter into the prepared baking dish and sprinkle blueberries over the top.
To prepare the streusel, cream together remaining 1/4 cup butter and brown sugar. Add remaining 1/4 cup flour and pecans and stir until the mixture is crumbly. Sprinkle evenly over the batter.
Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Feel free to substitute frozen blueberries; do not thaw before using, and expect to cook an additional 5 to 10 minutes.
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