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Blueberry Crumb Cake

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A moist and tender blueberry crumb cake topped with a buttery, crunchy crumb layer, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour (for crumb)
  • 1/4 cup unsalted butter, cold and cubed (for crumb)
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Alternately add flour mixture and sour cream to the butter mixture, beginning and ending with flour mixture. Gently fold in blueberries.
  6. Pour batter into prepared pan and spread evenly.
  7. For the crumb topping, combine brown sugar, flour, and cinnamon in a bowl. Cut in cold cubed butter with a pastry blender or fork until mixture resembles coarse crumbs.
  8. Sprinkle crumb topping evenly over the batter.
  9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in pan on a wire rack for 15 minutes before removing. Serve warm or at room temperature.

Notes

For an extra burst of flavor, serve with a dollop of whipped cream or a drizzle of lemon glaze.

Find it online: https://grilldrip.com/blueberry-crumb-cake/