I saw this blueberry crumb cake and knew I just had to make it. And believe me it tastes as good as it looks. Perfect for a lunch, brunch, breakfast or anytime!
Blueberry Crumb Cake
1/4 cup granulated sugar
1/3 cup brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 tablespoons butter, melted (1 stick)
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries*
Confectioners’ sugar for sprinkling
Preheat oven to 350° F.
Sift together flour, baking powder, baking soda, and salt for the batter into a large mixing bowl.
Prepare your streusel topping by combining your granulated sugar, brown sugar, cinnamon, and nutmeg, and melted butter in a large mixing bowl. Stir until your ingredients are moistened. Then add the flour and mix until combined and set aside.
Meanwhile, cream together your butter and sugar in the bowl of an electric mixer using the paddle attachment over high speed for 5 minutes. Then lower your speed to low and add your eggs one at a time. Add your vanilla extract, lemon zest, and sour cream and mix over medium speed until smooth, about 30 seconds. Gradually add your flour mixture to the batter and mix on low speed until just combined. Gently fold your blueberries into the batter.
Butter and flour a 9-inch round baking pan and add your batter. Smooth it out with a spatula and top with your streusel mixture. Bake at 350 degrees for 45-55 minutes or until a fork comes out clean when inserted into the center of your cake. Allow your cake to cool and then transfer it to a cake stand and sift the top with confectioners sugar.