A beautiful, decadent cake that's perefctly paired with brunch
Prep Time 45minutes
Cook Time 1hour
1 1/2cupsall purpose-flour
1 1/2cupscake flour
1cup, plus 2 tbspgranulated sugar
1/4cup, plus 2 tbspcanola oil
1/2stickunsalted, softened butter
2tsppure vanilla extract
3/4cupfirmly packed dark brown sugar
1/3cupall purpose flour
1/3cup cake flour
3/4cupunsalted butter, melted and cooled slightly
Preheat oven to 375 degrees F. Generously spray the inside of a 12-cup Bundt pan with non-stick cooking spray.
In a large bowl, whisk together both flours, baking powder, salt, ginger, and baking soda. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, beat the sugar, oil and butter on medium speed until light and fluffy, 3-4 mins. Add the egg and egg yolk and beat until incorporated. Scrape down sides and bottom of bowl, add the vanilla and lemon zest and beat for 10 secs.
Measure out the cream into a glass measuring cup. Add the sour cream and whisk until combined. Add the flour mixture to the sugar mixture in the standing mixer in 3 parts, alternating with the cream mixture, beginning and ending with the flour mixture; beat at medium speed after each addition until incorporated, 10 to 15 seconds.
Using a rubber spatula, fold the blueberries into the batter, which will be very thick, and transfer batter to the prepared pan. Smooth the top with an offset spatula and prepare the topping.
In a large bowl, whisk together the brown sugar, both flours, and cinnamon (do not worry if large pieces of the sugar remain). Drizzle the butter over the mixture and use your very clean hands to pick up the mixture, squeeze in your fist, and let the mixture fall back into the bowl, repeating until the topping comes together.
Pinch off chunks of the topping and drop them over the top of the batter. Use all of the topping and over the topping completely.
Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbles, about 50-60 mins. Set the pan on a wire rack to cool for at least 20 mins. Loosen the cake from sides of the pan with a pairing knife, then push the bottom of the pan up to release the cake. Use the knife to loosen and remove the cake from the bottom of the pan, then cool completely, topping side up, on a cooling rack.
The cake can be stored, tightly covered, at room temperature for up to 3 days.