20 or more servings
YouTube instructional video is at the bottom.
What you’ll need
Cake flour or all-purpose flour
Sugar
Brown sugar
Salt
Baking powder
Baking soda
Unsalted butter 3 sticks Room temp (Cake) 3 tablespoons cold (For topping)
Butter flavored vegetable shortening (Cold)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Vanilla extract
Butter extract
Cake batter extract
Almond extract (Optional)
1-pint fresh blueberries
Chopped pecans
Quaker oats
Tools you’ll need
Fat Daddio tube pan (15 cup capacity)
Baker’s joy non-stick baking spray
Large food processor
Preparation of ingredients
Streusel topping
Step 1- Add 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon brown sugar and 1/8 teaspoon salt into a large food processor. Pulse 3 to 5 times.
Step 2- Add 3 tablespoons unsalted butter (Cold), and 3 tablespoons butter flavored vegetable shortening (Cold). Pulse 12 to 15 times or until the butter and the shortening are cut into the flour.
Step 3- Add 1 and 1/2 tablespoons cold water, 3 tablespoons quaker oats and 1/4 cup chopped pecans. Pulse 12 to 15 times or until the mixture starts to come together. Place the streusel topping into a small bowl and place into the fridge until the cake batter is prepared.
Dry ingredients (Cake flour or all-purpose flour mixture)
Step 4- Sift 3 cups cake flour or all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Milk and sour cream mixture)
Step 5- If you are using cake flour add 1 cup whole milk (Room temp), and 2/3 cup sour cream (Room temp). If you are using all-purpose flour add 2/3 cup whole milk (Room temp) and 2/3 cup sour cream (Room temp). Next add 3 teaspoons vanilla extract, 2 teaspoons butter extract, 1 teaspoon cake batter extract and 1/2 teaspoon almond extract (Optional). Stir all ingredients together with a whisk until combined and set aside.
Cake batter
Step 6- Add 3 sticks unsalted butter (Room temp), and 2 and 2/3 cups sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 7- Add 5 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down sides of your bowl.
Step 8- Alternate the cake flour or all-purpose flour mixture and the milk and sour cream mixture into the batter 3 times. Mix on a medium low speed each time for 15 to 20 seconds or until combined. Scrape down the sides of your bowl.
Step 9- Add 1 pint of fresh blueberries. Fold the blueberries into the batter using a spatula.
Assembling and baking the cake
Spray your tube pan with the Baker’s joy non-stick baking spray
Preheat oven to 325 degrees F.
Step 10- Pour prepared cake batter into your tube pan. Spread the batter around the tube pan as evenly as possible with a spatula. Shake the tube pan slightly to make the batter more even.
Step 11- Add 5 ounces in weight of fresh blueberries on top of the cake batter. Generously add the streusel topping on top of the cake batter.
Step 12- Place into a preheated 325-degree oven for 1 hour and 15 minutes. Once the baking time has ended, remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let cool for 4 to 5 hours before removing it out of the pan.
Step 13- Flip the cake upside down onto a flat surface. Place a cake serving pad or a flat serving dish on top of the cake and flip the cake back over onto the cake serving pad or serving dish. From there the cake is ready to be served. For best results, Once the cake has cooled completely, place into the fridge overnight. Remove the cake from the fridge and let come to room temperature for 3 to 4 hours before serving. This will allow the flavors to settle and increase overnight.
YouTube instructional video
