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Blueberry Crumb Cake

User Rating 4.5 Star Rating (2 Reviews)

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Blueberry Crumb Cake

Blueberry Crumb Cake

Diana Rattray
Serve this scrumptious blueberry cake as a coffee cake, or serve it with a scoop of ice cream or whipped topping for dessert. This cake is made with a heavenly crunchy topping of blueberries and lightly spiced buttery brown sugar crumbs. Feel free to make this with or without walnuts or pecans.

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces butter, softened (8 tablespoons)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 2 cups blueberries
  • ***Topping***
  • 1/2 cup light brown sugar, packed
  • 3/4 cup flour
  • 1/2 teaspoon ground cinnamon
  • dash ground nutmeg
  • 5 tablespoons melted butter
  • 1/2 cup finely chopped walnuts or pecans, optional

Preparation:

Grease a 9-inch springform pan. Heat oven to 350°.

Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.

In a mixing bowl with electric mixer, cream the 4 ounces of softened butter with 3/4 cup granulated sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.

In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the 5 tablespoons of melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.

Bake for 40 to 45 minutes, until the cake is firm and top is browned.

Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
best coffee cake I've ever made or eaten!, Member RosemaryDou

I made this for the fist time for my two teenaged boys, who have recently become extremely ""selective"" eaters. I both fresh and frozen blueberries from our farm, and this was delicious, moist, and wonderful! As I try to do with all of my sour cream cake recipes, I substituted an equal amount of plain yogurt. I highly recommend this recipe!

9 out of 9 people found this helpful.

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