6tbspunsalted plant-based butterroom temperature, cut into cubes
Blueberry Sour Cream Cake
¾cup + 2 tsp granulated white sugar
1cupplant-based sour cream
½cupvegetable oil
1tsppure vanilla extract
1tbsplemon zest
1½cupsall-purpose flour
1½tspbaking powder
1tspfine sea salt
½tspbaking soda
1½cupsfresh or frozen blueberries+ more for serving, optional
Instructions
Streusel
In a medium bowl, stir together the flour, sugar and salt. Sprinkle in the butter pieces and toss to coat. Using your hands, rub the butter into the dry ingredients with your fingertips until it is incorporated somewhat but some floury bits remain – I like to toss it all together with my fingers, with varying sizes of streusel bits, the largest being about pea-sized. Set aside.
Blueberry Sour Cream Cake
Preheat the oven to 350°F (175°C). Prepare a 9-× 2-inch round cake pan by spritzing it with vegetable oil and lining with a parchment paper circle cut to size, and then spritzing again with oil, to prevent sticking. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, sour cream, vegetable oil, vanilla extract and lemon zest until combined.
In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the flour mixture to the bowl of the stand mixer, pulsing to combine, then mix on low speed for 30 seconds to form a smooth batter. Use a rubber spatula to fold in 1 cup of the blueberries, reserving the rest to add to the top of the batter.
Pour the batter into the prepared cake pan, spreading and smoothing with an offset spatula if needed. Give the pan a light tap on the counter to reduce any air bubbles. Sprinkle the reserved berries on top, pushing down slightly to nestle them into the batter.
Using a large spoon, sprinkle the streusel mixture evenly over the batter. Bake for 45 to 50 minutes, until the streusel is getting golden brown and toasty, and a toothpick inserted into the centre comes out with only moist crumbs. You can also broil the cake for 1 to 2 minutes at the end of the baking time (keeping a very close eye so it doesn’t burn), to crisp up the streusel topping even further.
Slice the cake while still in the pan, and serve warm or at room temperature, topped with fresh blueberries if you like.
Notes
This cake will taste freshest eaten within a day of making it, but can be stored in the fridge, covered, for up to 3 days.