Averie Cooks

-1 Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Streusel Topping:
-1 To a medium bowl, add 3/4 cup flour, sugars, salt, and stir with fork to combine.
-1 Drizzle in the melted butter and mix and fluff very lightly with a fork to combine until small marbles and pebbles form. You are not ‘stirring’, you are fluffing lightly and gently. If the dough is very wet and is not fluffing into small pebbles and marbles, add 1 to 2 additional tablespoons of flour; set aside.
Cake:
-1 In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt; set aside.
-1 In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
-1 Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
-1 Add 1 cup blueberries and stir to combine. Tip – If your blueberries are on the bigger side and/or you want to prevent some sinking, roll them lightly in flour before adding them to the batter.
-1 Turn batter out into prepared pan.
-1 Evenly sprinkle the topping and bake for about 45 to 50 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Since all fruit, pans, ovens, climates, etc. vary if your cake takes longer than 50 minutes to bake through, then bake as needed.
-1 Place pan on a wire rack and allow cake to cool before slicing and serving.