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blueberry crumb cake

Blueberry Crumb Cake.

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Course Dessert
Cuisine American
Calories

Equipment

  • 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:

  • In a medium bowl, combine all ingredients. Use your hands, two knives or a pastry blender mix until mixture is crumbly. Set aside.
  • Grease baking dish using the paper you removed from butter.
  • In a large bowl add flour, baking soda, baking powder and salt. Mix using a whisk to lighten flour. Set aside.
  • Add butter, sugar and vanilla in the electric mixer bowl. Use the paddle attachment and cream until light and fluffy. Takes about 5 minutes.
  • 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.
  • 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.
  • Add remaining blueberries to crumb topping. Mix gently and sprinkle over cake.
  • Bake at 350°F (180°C ) for one hour.
  • Enjoy!

Video

Keyword | Orange Almond Loaf Cake, blueberry cake, Blueberry Crumb Cake, crumb cake
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