Blueberry Crumb Cake
A moist and tender blueberry crumb cake topped with a buttery, cinnamon-spiced crumb topping, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for crumb topping)
- 1/3 cup all-purpose flour (for crumb topping)
- 1/4 cup unsalted butter, cold and cubed (for crumb topping)
- 1 teaspoon ground cinnamon (for crumb topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat softened butter with sour cream, eggs, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the fresh blueberries.
- Pour batter into prepared pan and spread evenly.
- To make the crumb topping, combine brown sugar, flour, and cinnamon in a bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Sprinkle crumb topping evenly over the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 15 minutes before slicing and serving.
Notes
For extra flavor, serve the cake with a dollop of whipped cream or a drizzle of lemon glaze.