Blueberry Crumb Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
For Streusel:1/4 cup granulated sugar1/3 cup light brown sugar, lightly packed1 tsp ground cinnamon1/8 tsp ground nutmeg1/4 pound (1 stick) unsalted butter, melted1-1/3 cups all purpose flourFor Cake:6 tbsp unsalted butter, a room temperature (3/4 stick)3/4 cup granulated sugar2 extra large eggs, at room temperature1 tsp pure vanilla extract1/2 tsp grated lemon zest2/3 cup sour cream1-1/4 cups all purpose flour1 tsp baking powder1/4 tsp baking soda1/2 tsp kosher salt1 heaping cup of fresh blueberriesConfectioner's sugar for sprinkling
Preheat oven to 350 degrees. Butter and flour a 9 inch baking pan or bundt pan.
For Streusel: Combine the granulated sugar, brown sugar, cinnamon and nutmeg in bowl. Stir in the melted butter and then the flower. Mix well and set aside.
For Cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes until light. Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest and sour cream. In a separate bowl sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with the spatula to be sure the better is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers crumble the topping evenly over the batter. (If using a bundt pan, put the crumble in first and then the batter, making sure the pan is sprayed with Pam first). Bake 40-50 minutes until a cake tester comes out clean. COOL COMPLETELY and serve with sprinkled confectioner's sugar.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user LAC936.
For Streusel: Combine the granulated sugar, brown sugar, cinnamon and nutmeg in bowl. Stir in the melted butter and then the flower. Mix well and set aside.
For Cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes until light. Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest and sour cream. In a separate bowl sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with the spatula to be sure the better is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers crumble the topping evenly over the batter. (If using a bundt pan, put the crumble in first and then the batter, making sure the pan is sprayed with Pam first). Bake 40-50 minutes until a cake tester comes out clean. COOL COMPLETELY and serve with sprinkled confectioner's sugar.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 332.6
- Total Fat: 14.8 g
- Cholesterol: 89.0 mg
- Sodium: 166.4 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 1.0 g
- Protein: 4.5 g
Member Reviews