Description
This moist and delicious Blueberry Crumb Cake is a perfect treat for any occasion. The combination of fresh blueberries and a buttery crumb topping makes it a crowd-pleaser, and it’s easy enough for beginner bakers to make!
Ingredients
- For the Crumb Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted and slightly cooled
- For the Cake:
- 2 1/4 cups all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups sour cream
- 2–3 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter and mix well to combine. Set aside for the crumb topping.
- In a separate medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using a hand mixer on low speed for 2-3 minutes. Add the eggs, vanilla extract, and sour cream, then mix on medium speed for 2 minutes until well combined.
- Gradually add the flour mixture in three batches, stirring by hand with a heavy-duty spatula after each addition until just combined. The batter will be thick, similar to biscuit dough.
- Scoop the batter into the prepared springform pan and use a wide spoon or spatula to level it out into an even layer. Evenly distribute the blueberries on top of the batter.
- Remix the crumb topping using a fork to create smaller crumbles, then sprinkle it evenly over the blueberries and batter.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 20-30 minutes before removing the outer ring of the springform pan.
Notes
- For a slightly sweeter topping, add more brown sugar to the crumb topping.
- Make sure to not overmix the batter to avoid a dense cake.
- If fresh blueberries aren’t available, frozen blueberries can be used, but do not thaw them before adding to the batter.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 293 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
