Blueberry Lime Crunch Cake

1. Prepare the Pan and Preheat Oven

Preheat your oven to 350ºF and butter a 9 × 9-inch metal pan thoroughly.

2. Mix Wet Ingredients and Salt

In a large bowl, whisk together the sour cream, melted butter, eggs, and fine sea salt until well combined.

3. Add Sugar and Lime Zest

Whisk in the granulated sugar and lime zest into the mixture.

4. Incorporate Dry Ingredients

Whisk in the baking powder, baking soda, and ground cinnamon. Gradually add the all-purpose flour, whisking until the batter is smooth.

5. Fold in Blueberries

Gently fold in the blueberries, being careful not to crush them.

6. Transfer to Pan and Add Toppings

Scrape the batter into the prepared pan, smoothing the top. Sprinkle the sliced almonds and Demerara sugar over the batter.

7. Bake the Cake

Bake for 50 to 60 minutes, until golden brown and a toothpick inserted into the center comes out clean.

8. Cool the Cake

Let the cake cool in the pan on a wire rack.