BLUEBERRY SOUR CREAM CRUMB CAKE

Name: BLUEBERRY SOUR CREAM CRUMB CAKE
Ingredients: button; Blueberry Sour Cream Crumb Cake; Serve this scrumptious blueberry cake as a coffee cake, or serve it with a scoop of ice cream or whipped topping for dessert. This cake is made with a heavenly crunchy topping of blueberries and lightly spiced buttery brown sugar crumbs. The sour cre; Feel free to make this with or without the walnuts or pecans.; What You'll Need; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 4 ounces butter, softened (8 tablespoons); 3/4 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 1 1/2 teaspoons vanilla extract; 2 cups blueberries; Topping; 1/2 cup light brown sugar, packed; 3/4 cup flour; 1/2 teaspoon ground cinnamon; dash ground nutmeg; 5 tablespoons melted butter; 1/2 cup finely chopped walnuts or pecans, optional; Advertisement; Advertisement; How to Make It; 01Grease a 9-inch springform pan. Heat oven to 350° F (180° C/Gas 4).; 02In a bowl combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.; 03In a mixing bowl with an electric mixer, cream the 4 ounces of softened butter with the granulated sugar. Beat for about 3 to 4 minutes, until smooth and fluffy. Beat in the eggs until smooth. Beat in sour cream and vanilla. With the mixer on low s; 04Spread the batter in the prepared springform baking pan. Sprinkle the blueberries evenly over the batter.; 05In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg. Stir the mixture with a fork until well blended. Add the 5 tablespoons of melted butter and blend well with the fork. Stir in the finely chopped nuts, if using. Sprinkle

BLUEBERRY SOUR CREAM CRUMB CAKE was pinched from <a href="https://www.thespruce.com/blueberry-sour-cream-crumb-cake-3051696" target="_blank">www.thespruce.com.</a>

INGREDIENTS

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Blueberry Sour Cream Crumb Cake

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Serve this scrumptious blueberry cake as a coffee cake, or serve it with a scoop of ice cream or whipped topping for dessert. This cake is made with a heavenly crunchy topping of blueberries and lightly spiced buttery brown sugar crumbs. The sour cre

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Feel free to make this with or without the walnuts or pecans.

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What You'll Need

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1 1/2 cups all-purpose flour

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1 teaspoon baking powder

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1/4 teaspoon baking soda

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1/4 teaspoon salt

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4 ounces butter, softened (8 tablespoons)

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3/4 cup granulated sugar

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2 large eggs

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1/2 cup sour cream

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1 1/2 teaspoons vanilla extract

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2 cups blueberries

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Topping

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1/2 cup light brown sugar, packed

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3/4 cup flour

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1/2 teaspoon ground cinnamon

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dash ground nutmeg

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5 tablespoons melted butter

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1/2 cup finely chopped walnuts or pecans, optional

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How to Make It

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01Grease a 9-inch springform pan. Heat oven to 350° F (180° C/Gas 4).

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02In a bowl combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.

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03In a mixing bowl with an electric mixer, cream the 4 ounces of softened butter with the granulated sugar. Beat for about 3 to 4 minutes, until smooth and fluffy. Beat in the eggs until smooth. Beat in sour cream and vanilla. With the mixer on low s

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04Spread the batter in the prepared springform baking pan. Sprinkle the blueberries evenly over the batter.

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05In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg. Stir the mixture with a fork until well blended. Add the 5 tablespoons of melted butter and blend well with the fork. Stir in the finely chopped nuts, if using. Sprinkle

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06Bake in the preheated oven for 40 to 45 minutes until the cake is firm and the top has browned.

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07Cool in the pan for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.

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