This cake is wonderfully light, moist, delicious and old
fashioned. The bottom cake layer is filled with bursting blueberries and the
top is layered with a crunchy streusel topping. It’s perfect for brunch or
served as a decadent dessert…just like how they use to serve it back in the
day!
Old Fashioned Blueberry Crumb Cake Recipe
You'll need:
For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 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
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an
electric mixer fitted with the paddle attachment on high speed for 4 to 5
minutes, until light. 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 just combined.
Fold in the
blueberries and stir with a spatula to be sure the batter is completely
mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until
a cake tester comes out clean. Cool completely and serve.
