Blueberry Crumb Cake

Moist and delicious, this crumb cake with fresh blueberries is the perfect anytime dessert! Easy steps and simple baking make this a great treat for even beginner bakers.

Course Dessert

Cuisine American

Keyword blueberry cake, blueberry crumb cake, blueberry dessert, coffee cake, crumb cake

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 293kcal

Author Wendie Williams

Equipment

1 Springform Pan see notes

Ingredients

Crumb Topping

¾ cup All Purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup butter, melted and slightly cooled

Cake

2¼ cups all purpose flour spooned & leveled
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter room temperature
1 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 ¼ cup sour cream
2-3 cups blueberries fresh

Instructions

Pre-heat oven to 350 degrees. Grease a 9” springform pan and line the bottom with parchment..
In a medium bowl, combine with flour, brown sugar and cinnamon. Stir in melted butter and mix well to combine. Set aside, this will be the topping.
In a medium bowl stir the flour, baking powder, baking soda and salt together. Set this aside.
In a large mixing bowl using a hand mixer with the beater attachments, cream the butter and sugar together on low speed for 2-3 minutes. Add the eggs, vanilla and sour cream and mix again on medium speed for an additional 2 minutes until combined.
Add the flour in three batches to the mixture and stir together each addition by hand using a heavy duty spatula until just combined. The batter will be thick like a biscuit dough.
Scoop the batter into the prepared springform pan and using a wide spoon or spatula, press from the center to level out into an even layer. Top with the blueberries evenly over the cake mixture.
Using a fork, remix the crumb topping so it separates slightly and creates smaller crumbles. Sprinkle the crumb mixture over the top using a spoon or by hand.
Bake for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let cool for about 20-30 minutes and remove the outer ring of the pan.
Serve at room temperature.

Video

Notes

Leftovers/Storage: Refrigerate any leftovers wrapped tightly in plastic or in airtight containers for up to 5 days after baking. Leftovers can be served chilled or at room temperature.
This recipe can be baked in a 9x13 baking pan as an alternative option however, the 9x13 size pan will need an additional cup or so of blueberries.
Frozen blueberries can be used instead, if they are thawed in advanced and well-drained.
If your crumb cake is starting to get too brown lightly place a piece of aluminium foil over the top.

Nutrition