Blueberry Crumb Cake

Perfect for Breakfast As Well As Dessert!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 50 minutes

Crumb Topping:
1/4 cup sugar
1/3 cup light brown sugar
1 tsp ground cinnamon
pinch ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups flour

7 tbsp unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tsp grated lemon zest
2/3 cup sour cream
1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh blueberries

Cooking Tools

9″ round baking pan or 8″ square pan
2 medium mixing bowls
Electric hand mixer
Flour sifter


Cake: Preheat the oven to 350 degrees F.  Butter and flour the baking pan.  Cream the butter and sugar in the mixing bowl with a hand mixer on high speed for a few minutes, until light and fluffy.  Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until combined.  Fold in the blueberries and stir with a large wood spoon to be sure the batter is completely mixed. Place batter into the prepared pan and spread it out with a knife until level.  Crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a tooth pick comes out clean. Cool completely before serving.
Crumb Topping: In a mixing bowl, add the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well while creating large and small crumbles and set aside.
Serves 6

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