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Blueberry Crumb Cake

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A moist and tender blueberry crumb cake bursting with fresh blueberries and topped with a buttery crumbly streusel, perfect for breakfast or dessert.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Stir in vanilla extract and sour cream until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Gently fold in the fresh blueberries.
  7. Pour the batter evenly into the prepared pan.
  8. For the crumb topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  9. Sprinkle the crumb topping evenly over the batter.
  10. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow to cool completely before slicing and serving.

Notes

For extra flavor, serve warm with a dollop of whipped cream or a drizzle of vanilla glaze.

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