Classic Blueberry Crumb Cake
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries
Confectioners' sugar, for dusting
Step 1:
Prepare Blueberry Crumb Topping ahead-
Ingredients
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in
the butter using your hands, two knives, or a pastry blender until
well combined and crumbly. Set aside
Step 2:
Preheat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt
in medium size bowl. Butter a 9x13 inch baking pan.
Step 3:
In the bowl of electric mixer (fitted with the paddle attachment if you have it),
cream butter and granulated sugar until light and fluffy, about 4 minutes.
Add eggs, one at a time, until well combined. Add vanilla, and beat until combined.
Add reserved flour mixture and the sour cream, and beat just until well combined.
Fold in 2 cups blueberries. Spoon batter into prepared pan.
Final Step:
Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake.
Bake until golden brown and cake tester comes out clean, 50 to 60 minutes.
Dust with confectioners' sugar before serving.
Adapted from Martha Stewart's Favorite Recipes
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries
Confectioners' sugar, for dusting
Step 1:
Prepare Blueberry Crumb Topping ahead-
Ingredients
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in
the butter using your hands, two knives, or a pastry blender until
well combined and crumbly. Set aside
Step 2:
Preheat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt
in medium size bowl. Butter a 9x13 inch baking pan.
Step 3:
In the bowl of electric mixer (fitted with the paddle attachment if you have it),
cream butter and granulated sugar until light and fluffy, about 4 minutes.
Add eggs, one at a time, until well combined. Add vanilla, and beat until combined.
Add reserved flour mixture and the sour cream, and beat just until well combined.
Fold in 2 cups blueberries. Spoon batter into prepared pan.
Final Step:
Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake.
Bake until golden brown and cake tester comes out clean, 50 to 60 minutes.
Dust with confectioners' sugar before serving.
Adapted from Martha Stewart's Favorite Recipes
