Blueberry Crumb Cake

Printable Recipe

This cake is delicious and remains very moist for several days. It is not overly sweet.


Adapted from FoodNetwork.com the original recipe can be found here

For the Streusel:

1/4 cup granulated sugar

1/3 cup plus 1 tbsp brown sugar

1 rounded tsp cinnamon

1 tsp nutmeg (I really like nutmeg-even though this is much more than what is originally called for, I don't think it overpowers it, but you can add it to your taste)

1/2 cup plus 1 tbsp butter, melted

1 1/3 cups flour

For the Cake:

6 tbsp (3/4 of a stick) butter, softened

3/4 cup sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1/2 tsp grated lemon zest (I usually use a scant 1/2 tsp lemon extract)

2/3 cup sour cream

1 1/4 cups flour

1 tsp baking pwd

1/4 tsp baking soda

1/2 tsp kosher salt*

1 - 1  1/2 cups blueberries (fresh or frozen ... if using frozen, see my note at the end)

pwd sugar for sprinkling on the baked cake

Preheat the oven to 350 degrees. Grease a 9" baking pan.

For the Streusel:

Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Add the melted butter and then the flour. Mix well and set aside.

For the Cake:

Cream the butter and sugar with an electric mixer for 4-5 minutes, until light. Add the eggs, one at a time, then add the vanilla, lemon zest and sour cream. In a seperate bowl, combine the flour, baking pwd, baking soda and salt. Add the flour mixture to the batter and mix just until combined. Fold in the blueberries.

Spoon the batter into the prepared pan and spread it evenly. Crumble the Streusel evenly over the batter. (At this point, I sprinkle on even a little more additional nutmeg.) Bake 350 for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and sprinkle with pwd sugar. (With my oven, I usually have to bake for around 51 minutes.)

NOTES:

*Kosher salt is not the same as table salt. If you use table salt, reduce it by half.

I have always used frozen blueberries. If you do the same, do not thaw them out first. Add a little bit of the flour mixture, or a little sugar to the blueberries before adding it to the batter. This will help the blueberries not to sink to the bottom of the pan while baking.