Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (120g) sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 3 tbsp (12g) fresh basil, finely minced
  • 1 ½ cups (225g) fresh blueberries
  • ⅓ cup (40g) all-purpose flour
  • ⅓ cup (65g) brown sugar, packed
  • 3 tbsp (42g) cold unsalted butter, cubed
  • 1 tsp (2g) fresh basil, minced

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a small bowl, toss the fresh blueberries with one tablespoon of the measured all-purpose flour until evenly coated.
  3. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
  5. Fold in the minced basil until evenly distributed.
  6. Gently whisk in the remaining flour, baking powder, and salt just until combined; do not overmix.
  7. Carefully fold the floured blueberries into the batter using a spatula and spread the mixture evenly into the prepared pan.
  8. In a separate small bowl, rub the cold cubed butter into the flour, brown sugar, and minced basil using fingertips until a crumbly texture forms.
  9. Sprinkle the crumble evenly over the top of the batter.
  10. Bake for 30–35 minutes until the edges are deep golden mahogany and a toothpick inserted into the center comes out clean.