Blueberry Breakfast Cake
I like to bake with blueberries. They’re wonderful in these breakfast favorites--pancakes, lemon muffins and a cake that’s best served warm.
If you buy a bunch of blueberries but don’t get to baking right away, that’s OK. As long as they’re firm, blueberries freeze extremely well. Just pop the cartons into the freezer wrapped in airtight plastic bags. You can use the berries while still frozen in all of these recipes. Just add a few more minutes to the baking and cooking times.
Topping
Place the butter, granulated sugar, brown sugar, cinnamon and salt in a food processor; process until crumbly. Set the topping aside in the refrigerator.
Cake
Place a rack in the center of the oven; heat the oven to 350 degrees. Grease a 10-inch springform pan and set it aside.
Use a mixer to cream the butter and sugar until fluffy. Add the cinnamon, vanilla and eggs. Mix until smooth. Add the sour cream. Mix well. Add the flour, reserving 2 tablespoons, then add the baking soda and salt. Mix the batter until smooth. Toss the blueberries with the remaining flour and stir them into the batter. Transfer the batter to the prepared pan, spreading evenly.
Bake the cake 25 minutes. Carefully bring the cake pan to the edge of the rack. Scatter the topping evenly over the cake. Continue to bake the cake until a toothpick inserted into the center comes out clean, about 25 minutes more.
Cool the cake on a wire rack at least 30 minutes before serving. (This can be made a day ahead and kept at room temperature, covered. To serve warm, reheat in a 300-degree oven until warm, about 12 minutes.) Use a sharp, flexible knife to separate the cake from the sides of the pan. Remove the ring. Serve in wedges.
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