Classic Blueberry Crumbcake
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
42
Sourness
50
mins
Prep time (avg)
5
Difficulty
Ingredients:
2.5 cups
Flour (all- purpose)1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Coarse Salt1 cup
Granulated Sugar3 large
Egg1 tsp
Pure Vanilla Extract1.25 cups
Sour Cream3 cups
BlueberryDirections:
1
Preheat oven to 350 degrees F
2
Sift together flour, baking soda, baking powder, and salt into a bowl, set aside
3
Butter a 9-inch square baking pan, set aside
4
In the bowl of electric mixer fitter with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes
5
Add eggs, 1 at a time until well combined
6
Add vanilla, and beat until combined
7
Add reserved flour mixture and the sour cream, and beat just until well combined
8
Fold in 2 cups blueberries
9
Spoon batter into prepared pan
10
Toss remaining cup blueberries with the crumb topping
11
Sprinkle the crumb topping over cake
12
Bake until golden brown and cake tester comes out clean, 50 to 60 minutes
13
Dust with confectioners' sugar before serving
14
Crumb Topping: 1 1/2 teaspoons ground cinnamon 1/2 teaspoon coarse salt 1/2 cup packed light brown sugar 1 1/2 cups all-purpose flour 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature In a medium bowl, combine cinnamon, salt, sugar, and flour; cut in the butter using your hands, 2 knives, or a pastry blender until well combined and crumbly