Blueberry Crumb Cake

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I felt like some homemade baking yesterday morning and I was at home studying anyway, so I decided to throw this together with what I had in the fridge and some frozen blueberries. Super easy to prepare, takes a while in the oven but totally worth it.

INGREDIENTS
Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
2 cups blueberries


Crumb Topping:
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

DIRECTIONS
Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.

Prepare crumb topping. In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.


In the bowl of electric mixer, cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in blueberries. Spoon batter into prepared pan. Sprinkle crumb topping over cake. Bake until golden brown until toothpick comes out clean, 50 to 60 minutes. If it needs longer, add some foil to the top and continue to bake for 5 or 10 minutes.