Photo: Ryan Benyi; Styling: Stephana Bottom
Prep Time
15 Mins
Cook Time
55 Mins
Serves 12

How to Make It

Step 1

Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.

Step 2

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.

Step 3

Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping.

Step 4

Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 15 minutes before turning out of pan. Peel off parchment and turn cake right-side up on rack to cool. Cut into wedges and serve.

Ratings & Reviews

IHeartSushi's Review

July 01, 2014
Delicious and not too sweet. I used all of the crumb topping the first time but may scale it back the next time -- don't think it necessary to use the entire amount. Also, will try to toss the blueberries in flour before mixing to see if I can prevent them all from falling to the bottom.

Holley's Review

April 29, 2010

SarahMcloughlin's Review

March 24, 2010
It thought that it was tasty. It was not my favorite thing but overall was good. I did add more blueberries than the recipe suggested because I didn't want to have leftovers.

sksmith's Review

March 20, 2010
VERY GOOD!! and i really just dumped it all in one bowl and blended, (I don't like a lot of steps) the crumb topping especially was good and easy.