This stuff is so good and really easy to make. I ate about half of it for breakfast the next morning….oops :) I think I’m going to try it with raspberries next.
Blueberry Sour Cream Crumb Cake
Prep time
Cook time
Total time
Author: Holly
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
- Preheat oven to 350 degrees. Grease and flour a 9" round cake pan.
- For crumb topping, combine sugar, brown sugar, cinnamon, then stir in melted butter and flour. Set aside.
- 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.
- Bake for 40-50 mins. or until toothpick comes out clean. Cool then sprinkle with powdered sugar.
All that crumb!! The raspberry options sounds delish!!
Thank you :)
I love crumb cakes, but don’t make them often enough! This blueberry version is heavenly :) It’s so beautiful!
Thank you!
Feeling like having a piece of cake now along with a cup of hot coffee. Awesome dear!!!
I would eat at least half for breakfast too!!! This looks so delicious :)