2 1/2 cups all-purpose flour, plus extra for preparing pan
2 1/2 tablespoons baking powder
1/2 tablespoon baking soda
1/4 tablespoon salt
1 cup (2 sticks) unsalted butter at room temperature, plus extra for preparing pan
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
1 1/2 tablespoons vanilla extract
1 cup sour cream
Zest of 1 orange
1 1/2 cups blueberries, divided
1 tablespoon powdered sugar
Topping: In the bowl of a food processor, pulse brown sugar, pecans,
cinnamon and cake flour until combined. Add butter in small pieces and pulse until
mixture resembles coarse meal. Divide in half and reserve.
Cake: Heat oven to 350 degrees F. Butter and flour a 10-inch springform
In a large bowl sift together flour, baking powder, baking soda and salt. Set
In a large bowl using an electric mixer, cream butter and sugar until pale and
fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix
well. Add vanilla extract, sour cream and zest, and mix until well-incorporated.
Slowly add flour mixture, mixing well.
Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries
and half the topping mixture. Spread remaining batter into pan and top with the
remaining blueberries and topping mixture.
Bake for 60 to 70 minutes, until a wooden pick inserted into center of cake comes
Let cool in pan on a rack for 5 to 10 minutes before unmolding.
Dust with powdered sugar and serve warm.
Yield: 8 servings
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