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Ingredients

¼ cup white sugar ⅓ cup brown sugar 1 ¼ teaspoons ground cinnamon ⅛ teaspoon ground allspice 1 stick salted butter, melted 1 ⅓ cups all-purpose flour ¾ cup white sugar 6 tablespoons salted butter, at room temperature 3 large eggs ⅔ cup sour cream 1 teaspoon vanilla extract ½ teaspoon lemon zest 1 ¼ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda 1 ¼ cups fresh blueberries

Nutrition Info

540.4 calories carbohydrate: 69.6 g cholesterol: 131.6 mg fat: 26.5 g fiber: 1.8 g protein: 7.5 g saturatedFat: 15.9 g servingSize: - sodium: 283.5 mg sugar: 36.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

1 9-inch cake

This is an easy, moist cake with a melt-in-your-mouth crumb topping.