Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (softened, 1/2 stick)
- 1/4 cup vegetable shortening (at room temperature)
- 1 cup granulated sugar
- 3 large eggs, beaten lightly
- 1 cup sour cream
- 3 teaspoons fresh grated lemon zest
- 300 grams blueberries (3 cups, picked-over and tossed with 1 tablespoon flour)
- FOR TOPPING
- 1 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 cup pecans, finely chopped
- 1/4 cup unsalted butter (cold, cut into bits, 1/2 stick)
How to Make
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Step 1: Preheat oven to 350°F. Butter and flour a 13 X 9-inch baking pan, knocking out excess.
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Step 2: In a bowl stir together flour, baking powder, baking soda, and salt. In a large bowl cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add sour cream alternately in batches with flour mixture, stirring until just combined. Fold in zest and blueberries and spread in prepared baking pan.
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TO MAKE THE TOPPING
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Step 3: In a small bowl stir together sugar, flour, and pecans and blend in butter until mixture resembles coarse meal.
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Step 4: Sprinkle topping evenly over batter and bake in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool cake in pan on a rack 10 minutes.
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Step 5: Serve cake cut into squares.
We hope you enjoy this recipe!
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