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Morning Blueberry Crumb Cake

Ingredients

Streusel:

  • ¼ cup granulated sugar

  • 1/3 cup light brown sugar

  • 1 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • ¼ pound (1 stick) unsalted butter, melted

  • 1 1/3 cup AP flour

  • ​

Batter:

  • 6 tablespoons unsalted butter

  • ¾ cup granulated sugar

  • 2 extra large eggs

  • 1 teaspoon vanilla extract

  • ½ teaspoon lemon zest

  • 2/3 cups sour cream

  • 1 ¼ cup AP flour

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 1 cup fresh blueberries

  • powdered sugar, for sprinkling

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Directions

Streusel:

  1. Combine both of the sugars, cinnamon and nutmeg in a medium bowl; stir to mix. 

  2. Add the melted butter to the sugar mixture; stir to mix well then add the flour. 

  3. Stir streusel until mixture becomes crumbly. 

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Batter:

  1. Preheat oven to 325 degrees.  Butter & flour a 9-inch round pan.

  2. Cream butter and sugar with mixer on high speed for 5 minutes until light and creamy; reduce speed to low and add the eggs, one at a time.

  3. Add the vanilla extract, lemon zest and sour cream to butter mixture.  Mix on low until well blended. 

  4. In a separate bowl, sift together flour, baking powder, baking soda and salt. 

  5. Add flour mixture to batter and mix on low until just combined, making sure to scrape the sides of bowl.

  6. Fold in blueberries with a rubber spatula; do not over mix.

  7. Spoon batter into pan and spread with a flat knife.  Crumble streusel mixture evenly over batter.  Bake 50 minutes until done.  

  8. Cool cake completely and dust with powdered sugar. 

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