In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl, as necessary.
½ cup unsalted butter, 1 cup sugar
Reduce mixer speed to low and add eggs, one at a time, beating well after each addition.
2 large eggs
Stir in the extracts.
1 teaspoon vanilla extract, 1 teaspoon almond extract
In a medium bowl, whisk together both types of flour, baking powder, and salt.
1½ cups all-purpose flour, ¼ cup almond flour, ½ teaspoon baking powder, ½ teaspoon Kosher salt
Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
¼ cup whole milk
Stir in sour cream.
½ cup sour cream
Pour half of batter into prepared pan.
Sprinkle with 1¼ cup blueberries, and top with the remaining batter, smoothing the top with a spatula.
1½ cups fresh blueberries
Top with remaining ¼ cup blueberries, and sprinkle with streusel and turbinado sugar.
2 teaspoon turbinado sugar
Bake until a toothpick, or wooden pick, inserted into the center comes out clean, 50 to 55 minutes.
Let cool in pan for 15 minutes.
Run a sharp knife around edges of cake to loosen sides.
Invert onto a plate, and then invert again onto a serving plate. Serve at once, or cover, and let cool until ready to serve.
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