Blueberry Sour Cream Crumb Cake
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Prep time: 
Cook time: 
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Serves: 8
 
Ingredients
  • Crumb topping:
  • ¼ cup sugar
  • ⅓ cup brown sugar packed
  • ½ teaspoon cinnamon
  • ½ cup melted butter
  • 1¼ cup flour
  • Cake:
  • 6 tablespoons soft butter
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon lemon zest or juice
  • ⅔ cup sour cream
  • 1¼ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup fresh blueberries
  • powdered sugar for sprinkling
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 9" round cake pan.
  2. For crumb topping, combine sugar, brown sugar, cinnamon, then stir in melted butter and flour. Set aside.
  3. For the cake mix butter and sugar on medium/high for 3-4 mins. Reduce speed to low and add eggs and vanilla then lemon and sour cream. In small bowl combine flour, baking soda and powder, cinnamon and salt. Slowly add flour mixture in until combined. With spatula gently fold in blueberries. Put the batter in greased, floured pan. Crumble the crumb topping over the top of the batter.
  4. Bake for 40-50 mins. or until toothpick comes out clean. Cool then sprinkle with powdered sugar.
Recipe by THE SEMISWEET SISTERS at http://www.thesemisweetsisters.com/2016/08/16/blueberry-sour-cream-crumb-cake/