2 1/2 cups all-purpose flour, plus extra for
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
of 1 orange
1 1/2 cups blueberries, divided
1 tablespoon powdered sugar
To make 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.
To make cake: Preheat 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.