Blueberry Lime Crunch Cake with Demerara

1. Preheat Oven and Prepare Pan

Start by preheating your oven to 350°F. Take a 9 × 9-inch metal pan and butter it thoroughly. This will ensure that your cake doesn’t stick and comes out beautifully when baked.

2. Mix Wet Ingredients and Salt

In a large bowl, whisk together the sour cream, melted butter, eggs, and salt until the mixture is smooth and well combined. The key here is to make sure the ingredients are at room temperature, which helps them blend together more easily.

3. Add Sugar and Lime Zest

Next, whisk in the granulated sugar and lime zest. The lime zest adds a refreshing citrusy aroma and flavor that pairs wonderfully with the blueberries.

4. Incorporate Dry Ingredients

Gradually add the baking powder, baking soda, cinnamon, and all-purpose flour to the wet mixture. Whisk until just combined to avoid overmixing, which can make the cake dense. You want a tender crumb, so it's important to stop as soon as the flour disappears into the batter.

5. Fold in Blueberries

Gently fold in the blueberries using a spatula or spoon. Be careful not to crush them, as you want whole berries scattered throughout the cake.

6. Prepare for Baking

Transfer the batter into your prepared pan and smooth the top with the spatula. This ensures even baking and a uniform surface for your toppings.

7. Add Toppings

Sprinkle the sliced almonds and demerara sugar evenly over the top. The almonds will add a lovely crunch, and the sugar will give a sweet, caramelized finish.

8. Bake the Cake

Place the pan in the oven and bake for 50 to 60 minutes. Your cake is ready when it's golden brown and a toothpick inserted into the center comes out clean, indicating it's perfectly baked.

9. Cool the Cake

Once done, let the cake cool in the pan on a wire rack. This allows it to set and makes it easier to slice and serve.