Print Recipe

Sour Cream Blueberry Crumb Cake

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Cake
Servings: 10
Author: Good Dinner Mom

Ingredients

  • Crumb Topping
  • 1 cup all-purpose Flour
  • 1/4 cup granulated Sugar
  • 1/3 cup firmly packed Dark Brown Sugar
  • 1 teaspoon ground Cinnamon
  • 1/8 teaspoon Salt
  • 7 tablespoons unsalted Butter melted
  • Sour Cream Blueberry Cake
  • 1 1/2 cups all-purpose Flour
  • 1 1/4 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup fresh or unthawed frozen Blueberries
  • 1 cup Sour Cream
  • 1 1/2 teaspoons Vanilla Extract
  • 10 tablespoons 1 1/4 sticks unsalted Butter, softened
  • 1 cup granulated Sugar
  • 2 large Eggs

Instructions

  • Make the topping
  • In a medium bowl, stir the flour, sugar, brown sugar, cinnamon, and salt until well blended. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.
  • Make The Cake
  • Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour the bottom and sides of a 9 or 10-inch springform pan OR a 9 inch square baking pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
  • In a small bowl, toss the blueberries with 1 tablespoon of the flour mixture until the berries are coated; set aside. In a small bowl, whisk together the sour cream and vanilla extract; set aside.
  • In a large bowl, beat together the butter and granulated sugar a medium speed until light and fluffy, about 3 or 4 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low-speed, beat in the flour mixture in three additions, alternating it with the sour cream in two additions. Using a rubber spatula, fold in the blueberries. Scrape the batter into the prepared pan and smooth the top with a spatula.
  • Sprinkle the crumb topping evenly over the batter, breaking up any large lumps with your fingers.
  • Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes. Place the cake in the pan on a wire rack to cool:
  • If baked in springform pan, cool on rack 20 minutes. Then unlatch springform and cool completely before serving.
  • If baked in square baking pan, cool completely and cut cake into squares, serving from the pan.