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Blueberry Crumb Cake

Freshly prepared blueberry crumb cake on white plate
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A moist and tender blueberry crumb cake topped with a buttery, cinnamon-spiced crumb, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour, divided
  • 1 cup granulated sugar, divided
  • 1/2 cup unsalted butter, softened, divided
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and 1/2 cup sugar.
  3. In a large bowl, beat 1/4 cup softened butter with the remaining 1/2 cup sugar until creamy. Add eggs one at a time, then stir in sour cream and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the fresh blueberries.
  6. Pour the batter into the prepared pan and spread evenly.
  7. For the crumb topping, combine the remaining 1/2 cup flour, brown sugar, cinnamon, and 1/4 cup softened butter. Mix until crumbly.
  8. Sprinkle the crumb topping evenly over the batter.
  9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan before slicing and serving.

Notes

For extra flavor, serve with a dollop of whipped cream or a drizzle of lemon glaze.

Find it online: https://mommiesmore.com/blueberry-crumb-cake/