White Chocolate Blueberry Buckle Cake

This version of blueberry buckle coffee cake is enriched with sour cream and white chocolate chips.

Cake:
1/2 cup (1 stick) butter, at room temperature
1/2 cup white granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1 extra-large egg
1 cup sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint (about 2 cups) fresh blueberries
1/2 cup white chocolate chips
Topping:
1/4 cup white granulated sugar
1/4 cup light brown sugar, packed
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup (1/2 stick) butter, cut into small dice

  1. Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
  2. For the cake: In a large bowl, cream butter and sugar together until fluffy. Add vanilla, egg, and sour cream, beating until smooth.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Toss the blueberries in the flour mixture to coat, then remove blueberries with a slotted spoon to a separate bowl. (The flour will help keep the blueberries from sinking and turning the batter gray.)
  4. Add flour mixture to wet ingredients, half at a time, beating until smooth.
  5. Fold in reserved blueberries and white chocolate chips. Pour into prepared pan and smooth evenly. (Batter will be stiff.)
  6. For the topping: Whisk together white sugar, brown sugar, flour, and cinnamon until combined. Add butter and use your fingers to mix until coarse crumbs are formed. Sprinkle over batter. Bake 30 to 35 minutes until toothpick inserted in the center comes out clean.
  7. Let cake cool to room temperature before cutting to serve.

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