Blueberry Pecan Crunch Cake

 

INGREDIENTS

• 1 ½ cups/337 grams sour cream
• ¾ cup/170 grams unsalted butter (1 1/2 stick), melted and cooled
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt
• 1 ¼ cups/250 grams granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 ½ cups/312 grams all-purpose flour
• 1 ½ cups/200 grams blueberries
• ⅔ cup/85 grams chopped pecans (or walnuts or almonds)
• 2 tablespoons Demerara sugar

PREPARATION

1. Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
2. In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
3. Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.