White Chocolate Blueberry Buckle Cake
Ready In: 50 mins
Serves: 24
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 pint about 2 cups fresh blueberries
- 1⁄2 cup butter, at room temperature
- 1⁄2 cup granulated sugar
- 1⁄4 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 extra-large egg
- 1 cup sour cream
- 1⁄2 cup white chocolate chips
Topping
- 1⁄3 cup flour
- 1⁄4 cup granulated sugar
- 1⁄4 cup light brown sugar, packed
- 1⁄2 teaspoon cinnamon
- ice-cold butter, cut into small dice
Directions
- Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
- For the cake:.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the blueberries in the flour mixture to coat, then remove blueberries with a slotted spoon to a separate bowl. (The flour will help keep the blueberries from sinking and turning the batter gray.) Set both aside.
- In a large bowl, cream butter, white sugar, and brown sugar together until fluffy. Add vanilla, egg, and sour cream, beating until smooth.
- Add flour mixture to wet ingredients, half at a time, beating until smooth.
- Fold in reserved floured blueberries and white chocolate chips. Pour into prepared pan and smooth evenly. (Batter will be stiff.)
- For the topping:.
- Whisk together flour, white sugar, brown sugar, and cinnamon until combined. Add cold butter and use a pastry blender to mix until coarse crumbs are formed. (Alternatively, place all topping ingredients into the bowl of a food processor fitted with the metal blade and pulse only until coarse crumbs form.) Sprinkle over batter.
- Bake 35 to 40 minutes until toothpick inserted in the center comes out clean. Let cake cool to room temperature before cutting to serve.
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