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Blueberry Crumb Cake

Freshly baked blueberry crumb cake close up
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A moist and tender blueberry crumb cake topped with a buttery cinnamon streusel, perfect for breakfast or dessert.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine melted butter, sour cream, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  5. Pour the batter into the prepared pan and spread evenly.
  6. In a separate bowl, mix together the crumb topping ingredients: flour, brown sugar, cinnamon, and cold butter cubes. Use a pastry cutter or fingers to combine until mixture resembles coarse crumbs.
  7. Sprinkle the crumb topping evenly over the batter.
  8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan on a wire rack before slicing and serving.

Notes

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

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