Blueberry Crumb Cake Recipe
Looking for a perfect summer dessert? Blueberry Crumb Cake, bursting with fresh blueberries and topped with a crunchy, chewy crumb topping, is sure to impress and leave your guests wanting more.
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
Instructions
- Begin by preheating the oven to 350°F, then prepare a 9-inch round baking pan by buttering and flouring it.
- In a bowl, combine granulated sugar, brown sugar, cinnamon, and nutmeg. Then, stir in the melted butter and add the flour. Mix thoroughly and set the mixture aside.
- Beat butter and sugar in an electric mixer for 4-5 minutes until light. Add eggs one by one, then mix in vanilla, lemon zest, and sour cream. In a separate bowl, sift flour, baking powder, baking soda, and salt. Gradually add this mixture to the batter and fold in blueberries for a fully mixed batter.
- Gently spoon the batter into the prepared pan, then use a knife to evenly spread it.
- Evenly sprinkle the topping over the batter, then bake for 40 to 50 minutes, or until a cake tester comes out clean. After cooling, serve with a dusting of confectioners' sugar.
