Blueberry Crumb Cake
Blueberry Crumb Cake
YIELD
12 Squares
COOK TIME
PREP TIME
20 Minutes
TOTAL TIME
1 Hr 5 Mins
45 Minutes
All-purpose flour
White sugar
Brown sugar
Sour cream
INGREDIENTS
Egg
Baking powder
Lemon zest
Cinnamon
Vegetable oil
Lemon juice
Vanilla extract
Baking soda
Blueberries
Powdered sugar
In a bowl stir flour, sugars, zest and cinnamon. Add oil & lemon juice then mix with a fork until it forms clumps. Reserve 1 cup for the topping.
To the remaining mixture add egg, sour cream, vanilla, baking powder and baking soda. Mix well until batter is smooth.
FOR THE CAKE
Spread in prepared pan, scatter blueberries on top and sprinkle with reserved cup of crumb mixture.
ADD TO PAN
Bake for 40-45 minutes until golden brown. If the top is browning too quickly cover with aluminum foil until it's done.
BAKE
Serve at room temperature to let the flavors shine. Keep refrigerated if not eating all at once.
SERVE & ENJOY
Blueberry muffins: yes, you can make this blueberry crumb cake recipe into muffins. The yield is around 12. Lemon and Raspberries - Switch the blueberries for raspberries. The acid in the raspberries is perfect to balance the richness of this crumb cake.
TOP TIPS