Table of Contents
Ingredients. 1 2 1/2 cups all-purpose flour. 2 1 teaspoon baking soda. 3 1 teaspoon baking powder. 4 1/4 teaspoon salt. 5 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan. 6 1 cup granulated sugar. 7 3 large eggs. 8 1 teaspoon pure vanilla extract. 9 1 1/4 cups sour cream. 10 3 cups blueberries.
Directions. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes.
Stir in lemon zest and juice. Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat.
Coat berries with 1 tablespoon flour and add to batter. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar. Bake for 50 minutes, or until cake tests done.
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