I consider this moist and delicious cake to be multipurpose. I can’t decide whether I like it better for breakfast or dessert. Either way it did not last more than 24 hours so I suppose I like it for both.
For the cake
- 1 1/3 cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp Victoria Taylor’s Pie Spice
- ¼ tsp table salt
- 6 tablespoons butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup sour cream
For the blueberry topping
- 1 cup blueberries
- 3 Tbsp. granulated sugar
- 1 Tbsp all-purpose flour
- ½ tsp. Victoria Taylor’s Pie Spice
Preheat oven to 350 degrees. Lightly grease and flour the bottom and sides of a 9 inch round cake pan.
In a medium bowl combine the flour, baking powder, baking soda, Pie Spice, and salt. Whisk until well blended.
In a large bowl combine the butter and sugar. Beat with an electric mixer on medium speed until well blended.
As soon as you put the cake in the oven, make the topping. In a small bowl combine the blueberries, sugar, flour, and Pie Spice. Mix the ingredients together with a fork, lightly crushing the blueberries.
After the cake has baked for 10 minutes, sprinkle the topping evenly over the top of the cake. Put the pan back in the oven and continue baking until a toothpick inserted in the center of the cake comes out clean, about 30 minutes longer.
Remove cake from oven and allow to cool on a rack for 10 minutes. Remove cake from pan and allow to cool completely.