Ingredients:
2 cups of all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 cup (2 sticks) unsalted butter
1 cup sour cream
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 pint blueberries
Directions:
Preheat the overn to 350°F. Butter and flour a 9-inch square cake pan or line it with parchment paper and set it aside.
In a mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour, the granulated sugar, brown sugar, and butter on low speed until the mixture is blended and starts to form clumps. Set aside 1 cup of the mixture to use for the crumb topping.
In a small bowl, whisk together the sour cream, egg, vanilla, baking powder, baking soda, and salt until combined. Stir in the remaining 1/2 cup flour, then scrape this mixture into the mixer and beat on medium speed until it forms a smooth batter. Spread it into the prepared cake pan. Sprinkle the blueberries over the batter, press them down a little, and then sprinkle with the reserved crumb topping.
http://www.thenest.com/Recipes/Fruit_Cake_Comfort-food_Dessert_Vegetarian_14210/detailview.aspx?id=14210&type=7&recipe_ingredients=Fruit&pageIndex=1
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