Blueberry Crumb Cake
Course: DesertsCuisine: EuropeanPrep Time
15 mins
Cook Time
40
minutesTotal Time
55
minutesServings
8
Yield
1 (9-inch) cake
Ingredients
- Topping
⅓ cup — brown sugar
¼ cup — white sugar
1 ¼ teaspoons — ground cinnamon
⅛ teaspoon — ground allspice
1 stick — salted butter, melted
1 ⅓ cups — all-purpose flour
- Cake
¾ cup — white sugar
6 tablespoons — salted butter, at room temperature
3 large — eggs
⅔ cup — sour cream
1 teaspoon — vanilla extract
½ teaspoon — grated lemon zest
1 ¼ cups — all-purpose flour
1 teaspoon — baking powder
¼ teaspoon — baking soda
1 ¼ cups — fresh blueberries
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
- Combine brown sugar, 1/4 cup white sugar, cinnamon, and allspice; stir in 1 stick melted butter. Beat in 1 1/3 cups flour until well combined. Set topping aside.
- Beat 3/4 cup white sugar and 6 tablespoons butter together in a bowl until creamy. Add eggs. one at a time, beating well after each addition. Add sour cream, vanilla extract, and lemon zest.
- Sift 1 1/4 cups flour, baking powder, and baking soda together in a separate bowl; stir into sour cream mixture, then fold in blueberries. Spoon batter into the prepared cake pan; sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
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