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For the cake
- 310 g of all-purpose flour
- 240 g of sour cream
- 200 g of granulated sugar
- 170 g of soft butter
- 3 eggs
- ½ vanilla bean
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- a pinch of salt
- 200 g of blueberries
For the crumble
- 100 g of all-purpose flour
- 65 g of brown sugar
- 75 g of melted butter
- 40-50 g of pecan nuts
Begin by preparing the cake. In a bowl, beat the softened butter and granulated sugar using an electric mixer for 2-3 minutes until smooth.
Next, add the eggs one at a time, mixing after each addition. Scrape the seeds from the vanilla bean and add them to the mixture.
Incorporate the sour cream and a pinch of salt into the mixture. Then, sift in the flour, baking powder, and baking soda, mixing with a spatula.
Once the batter is well combined, gently fold in the blueberries, being careful not to crush them. Pour the batter into a greased, floured cake pan.
Prepare the crumble by mixing flour, brown sugar, and melted butter in a bowl. Use your fingers to form a crumbly mixture, adding chopped pecans last.
Sprinkle the crumble mixture evenly over the surface of the cake batter, ensuring that the topping covers the cake completely before baking in a preheated oven.
Bake in a preheated oven at 180°C (350°F) for approximately 1 hour and 10 minutes. Check for doneness with a toothpick—it should come out clean.
Remove the cake from the oven and allow it to cool completely in the pan before removing. Once cooled, dust the top with powdered sugar before serving.