6 Videos | Photo: Blueberry Crumb Cake Recipe
Ingredients
For the streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
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By magickbubblz
on February 01, 2012
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This recipe is amazing! My family and friends loved it so much that I had to make 4 in 2 weekends :
By Kaplookie
New York
on January 21, 2012
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The cake itself was great.Moist and flavorful. I did use an extra half cup of blueberries, as others suggested, and it probably could have used a bit more lemon zest as well. The crumb topping, however, just wasn't right. It browned a bit to much - it could have been moister. Maybe a little less flour and a bit more brown sugar?
By cookie_booboo
San Lorenzo, CA
on January 15, 2012
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Really good and moist. But the baking time for me took about 20 minutes extra. Otherwise loved it and was really easy to make. And the streusel is the best part especially since some recipes calls for oats which I do not like.
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