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Our Blueberry Crumb Cake: Treat yourself to a slice of pure delight with our heavenly blueberry crumb cake. Dive into a fluffy cake bursting with juicy blueberries and topped with a tantalizing crumbly layer.Â
More dessert recipes : https://alessandrasfoodislove.com/category/dessert/
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Ingredients
EQUIPMENT
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1 Use 19" x 13" baking dish, not smaller.
INGREDIENTS
Cake batter Ingredients:
- 2 1/2 cups All purpose flour 375g
- 1 cup Granulated sugar 200g
- 1 3/4 stick Butter at room temperature (10 tbsp.) (140 g)
- 3 large Eggs
- 1 1/4 cup Sour cream full fat (320 g)
- 3 cups Blueberries
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 2 tsp Pure vanilla extract
Crumb topping Ingredients:
- 1 1/2 cups All purpose flour 180g
- 1 1/2 stick Butter unsalted room temperature (12 tablespoons)(170 g)
- 1 tsp Cinnamon
- 1/2 cup Packed brown sugar (100 g)
- 1/4 tsp Coarse salt
Instructions
Direction:
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In a medium bowl, combine all ingredients. Use your hands, two knives or a pastry blender mix until mixture is crumbly. Set aside.
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Grease baking dish using the paper you removed from butter.
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In a large bowl add flour, baking soda, baking powder and salt. Mix using a whisk to lighten flour. Set aside.
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Add butter, sugar and vanilla in the electric mixer bowl. Use the paddle attachment and cream until light and fluffy. Takes about 5 minutes.
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Add egg one at a time and let it mix in before adding the next one. Now alternate adding flour and sour cream a spoonful at a time. Batter should be light and fluffy.
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Fold in 2 cups of blueberries. They can be dusted with a tablespoon of flour so they don’t sink to the bottom. Spread mixture in baking dish.
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Add remaining blueberries to crumb topping. Mix gently and sprinkle over cake.
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Bake at 350°F (180°C ) for one hour.
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Enjoy!
