Blueberry Sour Cream Crumb Cake

Blueberry Crumb Cake
Blueberry Crumb Cake. Diana Rattray
Ratings (14)
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
357 Calories
22g Fat
37g Carbs
5g Protein
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Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 357
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 51%
Cholesterol 114mg 38%
Sodium 338mg 15%
Total Carbohydrate 37g 14%
Dietary Fiber 2g 8%
Protein 5g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this scrumptious blueberry cake as a coffee cake, or serve it with a scoop of ice cream or whipped topping for dessert. This cake is made with a heavenly crunchy topping of blueberries and lightly spiced buttery brown sugar crumbs. The sour cream cake is wonderfully moist.

Feel free to make this with or without the walnuts or pecans.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces butter (softened; 8 tablespoons)
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 2 cups blueberries
  • For the Topping:
  • 1/2 cup light brown sugar (packed)
  • 3/4 cup flour
  • 1/2 teaspoon cinnamon
  • 1 dash nutmeg
  • 5 tablespoons butter (melted)
  • Optional: 1/2 cup finely chopped walnuts or pecans

Steps to Make It

  1. Grease a 9-inch springform pan. Heat oven to 350° F (180° C/Gas 4). 

  2. In a bowl combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.

  3. In a mixing bowl with an electric mixer, cream the 4 ounces of softened butter with the granulated sugar. Beat for about 3 to 4 minutes, until smooth and fluffy. Beat in the eggs until smooth. Beat in sour cream and vanilla. With the mixer on low speed, beat in the flour mixture just until blended.

  4. Spread the batter in the prepared springform baking pan. Sprinkle the blueberries evenly over the batter.

  5. In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg. Stir the mixture with a fork until well blended. Add the 5 tablespoons of melted butter and blend well with the fork. Stir in the finely chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.

  6. Bake in the preheated oven for 40 to 45 minutes until the cake is firm and the top has browned.

  7. Cool in the pan for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.

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