Side Pannel
Blueberry Crumb Cake !!Yummy!!
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Serves: 9 inch cake
Blueberry Crumb Cake !!Yummy!!
- Recipe Submitted by Cool Whip on 09/10/2014
Category: Holiday, Kids, Cakes
Ingredients List
- Crumb Topping:
- 1/4 cup white sugar
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 stick unsalted butter, melted
- 1-1/3 cup all-purpose flour
- Cake:
- 6 tablespoons unsalted butte, room temperature
- 3/4 cup white sugar
- 2 extra large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1-1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosker salt
- 1 cup fresh blueberries
- Powdered sugar for dusting, optional
Directions
1. For the Crumb Topping:
Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
2. For the Cake:
Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners sugar.
Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
2. For the Cake:
Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners sugar.
Tweet