Description
A delicious blueberry crumb cake with a buttery crumb topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries (or frozen, thawed and drained)
- ½ cup brown sugar
- ½ cup rolled oats
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Mix in the sour cream until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the blueberries, being cautious not to break them.
- In a separate bowl, combine the brown sugar, rolled oats, cinnamon, and cold butter. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Evenly sprinkle the crumb topping over the batter.
- Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve with additional blueberries if desired.
Notes
- For a richer flavor, add a teaspoon of lemon zest to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Serve with whipped cream or a scoop of vanilla ice cream for an extra treat!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Blueberry Crumb Cake, cake, dessert, blueberries