I adapted this recipe from Penzeys. I’ve recently updated it, as of July 2012, to add a couple of small changes I’ve made since I first started baking it years ago. I also wanted to replace the photo I’d originally posted with this recipe. It was horrible! Let’s just say I’ve learned a lot about photography in the 8 years since I took the last one.
This recipe makes a very tender, moist cake. It’s very easy to make, as long as you are very careful when you flip it onto its serving plate. The layers of blueberry streusel make it a bit more of a challenge than a typical cake. While you can certainly use a bundt pan if that is what you have on hand, I highly recommend a 2-piece tube pan if available. It will make releasing the cake a whole lot easier. I also suggest using a cooking spray that contains flour for the same reason.
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 16 ounces sour cream
- Zest of 1 lemon, optional
- 2 teaspoons vanilla extract
- 3/4 cup light brown sugar
- 3/4 cup walnuts, coarsely chopped
- 1 teaspoon cinnamon
- 2 cups fresh or frozen blueberries
- Preheat oven to 375°F.
- Grease and flour a 10" tube or bundt pan.
- Combine flour, baking powder, baking soda and salt in a bowl. Set aside.
- In a separate bowl with an electric mixer cream the butter and sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Add flour mixture alternately with sour cream, lemon zest, and vanilla. Mix until blended well.
- Combine streusel ingredients except for the blueberries and reserve 1/2 cup.
- Toss the rest of the streusel with the blueberries.
- Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berry mixture and finally the remaining batter.
- Sprinkle on reserved streusel topping.
- Bake for 55-65 minutes or until a cake tester comes out clean.
- Cool 10 minutes on a wire rack.
- Very carefully turn the pan over onto a serving plate or cake stand and remove from pan.
- When completely cooled (2 hours or so) sprinkle with powdered sugar.