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Blueberry Crumb Cake

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This moist and tender Blueberry Crumb Cake features a buttery crumb topping and bursts of fresh blueberries, perfect for breakfast or dessert.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour, mixing until just combined.
  6. Gently fold in the fresh blueberries.
  7. Pour batter into the prepared pan and spread evenly.
  8. Make the crumb topping by mixing flour, brown sugar, and cinnamon in a bowl.
  9. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
  10. Sprinkle the crumb topping evenly over the batter.
  11. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  12. Allow to cool in the pan on a wire rack before serving.

Notes

For extra flavor, sprinkle a bit of lemon zest into the batter or serve with a drizzle of vanilla glaze.

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