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Step 1
Preheat the oven to 350°F. Grease the bottom of a 9-inch springform pan with butter or baking spray and the line with parchment paper or add a light dusting of flour, shaking off any excess. Set aside.
Step 2
Make the streusel topping: mix together the sugars and flour in a bowl. Cut in the cold butter using a pastry blender or just your hands until coarse crumbs form. Place in the fridge until ready to use.
Step 3
Toss the blueberries in a little flour, sugar and cinnamon (I use about 1-2 tsp. flour, 2 tsp, sugar and a pinch of cinnamon. This helps and prevents the blueberries from sinking to the bottom of the cake).
Step 4
Add the sugar and lemon zest to a medium sized mixing bowl. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.
Step 5
Add in the flour, baking soda, baking powder and salt and whisk to combine.
Step 6
Add the sour cream, oil, eggs and vanilla extract. Fold until smooth. The batter will be thick.
Step 7
Fold in the blueberries, along with any of the flour and sugar left behind. Fold just until combined.
Step 8
Pour into prepared springform pan and top with the streusel topping. Sprinkle the turbinado sugar all over the top.
Step 9
Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
Step 10
Cool the cake in its pan on a wire rack, then once cooled, stir together the powdered sugar and lemon juice to make the glaze and drizzle the glaze over the top. Slice and enjoy!