Blueberry Crumbcake

Recipe: Blueberry Crumbcake


For the crumb topping:

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 stick (8 Tbs) unsalted butter, melted
  • 1 1/3 cups all-purpose flour

For the cake:

  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 XL eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tbs grated lemon zest
  • 2/3 cup sour cream reduced fat
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • Confectioners’ sugar for sprinkling or whipped cream (optional)


Preheat the oven to 350 degrees F. Grease and flour a 9-inch round baking pan.

For the crumb topping:

In a bowl combine the sugar, brown sugar, cinnamon, and nutmeg. Stir in the melted butter and then stir the flour. Mix well using a large spoon and set aside.

For the cake:

In a medium bowl sift together the flour, baking powder, baking soda, and salt and set aside Using the paddle attachment of the electric mixer; cream the butter and sugar on high speed for 5 minutes and then reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries Pour the batter into the prepared pan and spread it out with a knife. Crumble the crumb topping evenly over the batter and bake for 40 to 50 minutes, until a cake tester comes out clean.

Sprinkle with confectioners’ sugar or whipped cream when completely cooled.(optional)

My rating:5 stars: ★★★★★

Recipe adapted from the Barefoot Contessa

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Recipe by yumm yumm yumm.
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