80 minutes
A delightful cake that combines the tartness of lime with the sweetness of blueberries, topped with a satisfying crunch.
Unsalted Butter, melted and cooled
tablespoons
Sour Cream, at room temperature
cups
Large Eggs, at room temperature
each
teaspoons
cups
Lime Zest, from about 2 limes
tablespoons
teaspoons
teaspoons
teaspoons
cups
Blueberries, fresh or frozen
cups
cups
tablespoons
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.
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