|Narrow, tall slice of Blueberrry Crumb Cake.|
I’d consider this a “semi-heavy” cake, because of the sour cream and butter. You do end up with a considerably larger cake than what you get from most conventional cake recipes (9½” round pan is the norm) so that’s good. Especially when your brother likes it.
|Methodically hacking away at a slice.|
My grandma gave me a few pints of blueberries so they had to be used. I had probably popped one tray as a snack already so I should probably use the rest wisely.
My family's not a huge fan of fruit cobblers or fruit jams...that put me in a bind. Kidding, I'd make cake no doubt! Anything I'm not sure about, cake-it! Almost. Not so sure if I'd be down to make an artichoke cake. ew.
|Getting up and close with a forkful of crumb cake. Mushy blueberries, crispy sweet crumb, moist cake.|
The recipe is simple enough:
|First time I made it, I used my deep brownie pan. Second time, large rectangular cake pan (9x13 I believe).|
Classic Blueberry Crumb Cake
Makes one 9”x13” cake
2½ cups flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
⅔ cup butter, room temp.
1 cup granulated sugar
1 tsp vanilla extract
1¼ cups sour cream
1-2 cups fresh blueberries
1. Preheat oven to 350o F.
2. Sift flour, baking soda/powder, salt.
3. Butter 9” x 13” baking pan.
4. Cream butter and sugar.
5. Mix in eggs, one at a time. Add vanilla.
6. Slowly mix in flour mixture.
7. Alternate between dry and sour cream.
8. Fold in blueberries.
9. Pour batter into prepared pan.
10. Sprinkle crumb topping over batter.
11. Bake 50-60 min.
1½ tsp cinnamon 1½ cups mix of flour & oatmeal
½ tsp salt ⅓ cup butter, room temp.
½ cup brown sugar -- Mix all ingredients in a bowl.
|I do realize that by now, the photos are just of the finished cake. I forgot to take photos during the baking process. Sorry!|
I enjoyed this cake warm so heat it up before you serve it. It’ll smell amazing too!
4 out of 5 NOMsnomnomnomnom