Description
A delightful blueberry crumb cake bursting with fresh blueberries, topped with a crunchy crumb topping, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together 2 cups flour, 1 cup sugar, baking powder, baking soda, and salt.
- In another bowl, beat together the softened butter, sour cream, eggs, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, then fold in the blueberries.
- Pour the batter into the prepared pan.
- For the crumb topping, mix 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and melted butter until crumbly, then sprinkle over the batter.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing and serving.
Notes
Use fresh blueberries for the best flavor; frozen ones may add extra moisture. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 5g