Sour Cream-Blueberry Crumb Cake
From The Cake Book by Tish Boyle
1 cup plain flour
¼ cup granulated sugar
1/3 cup dark brown sugar, firmly packed
1 teaspoon cinnamon
3 ½ oz butter, melted
1 ½ cups plain flour
1 ¼ teaspoons baking powder
¼ teaspoon bicarbonate of soda (baking soda)
1 cup blueberries
8 fl oz sour cream
1 ½ teaspoons vanilla extract
5 oz butter
1 cup granulated sugar
2 large eggs
Stir together the flour, two sugars, cinnamon and salt in a bowl. Add the melted butter and fork it through until the mix is damp and uniform.
Cake1. Line a 9 inch square tin with baking parchment, preheat the oven to 180oC.
2. In a bowl whisk together the flour baking powder, bicarbonate of soda and salt.
3. In another bowl toss the blueberries with 1 tablespoon of the whisked flour mixture.
4. In a jug mix the sour cream and vanilla extract.