blueberry sour cream crumb cake

Name: Blueberry Sour Cream Crumb Cake
Prep time: 20 min
Cook time: 35 min
Yield: 10
Ingredients: ## CAKE BATTER; 2 cup(s) all purpose flour; 1/2 cup(s) granulated sugar; 2 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/4 cup(s) butter, softened; 1 cup(s) sour cream; 1 1/2 teaspoon(s) vanilla extract; 1 large egg; 1 cup(s) fresh blueberries; ## CRUMB TOPPING; 1/2 cup(s) all purpose flour; 1/2 cup(s) granulated sugar; 3/4 teaspoon(s) ground cinnamon; 1/4 cup(s) cold butter cut into pieces; ## OPTIONAL GLAZE; 1/2 cup(s) confectioners' sugar; 1 1/2 teaspoon(s) milk; 1/4 teaspoon(s) vanilla or lemon extract

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117 Pinches 2 Photos

Laurie Lenartowicz

Livingston, TN

Updated on Jul 22, 2013

It's blueberry season again. I am always looking for new recipes to use up those leftover berries in the fridge. I came up with this one using an old recipe and tweaking it with sour cream which makes it moist. Some coffee cakes dry out within a day but this one will surprise you. Bursting with fresh blueberries, this cake is good for breakfast, brunch or dessert.

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prep time 20 Min

cook time 35 Min

method ---

yield 10 serving(s)

Ingredients

CAKE BATTER
2 cups all purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 large egg
1 cup fresh blueberries
CRUMB TOPPING
1/2 cup all purpose flour
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 cup cold butter cut into pieces
OPTIONAL GLAZE
1/2 cup confectioners' sugar
1 1/2 teaspoons milk
1/4 teaspoon vanilla or lemon extract

How To Make blueberry sour cream crumb cake

Step 1

Grease a 9 inch round or square cake pan. Preheat oven to 350 degrees

Step 2

Mix the crumb topping in a small bowl with a fork or clean fingers. Set aside.
Step 3

In a medium bowl, mix the batter ingredients together (except for the blueberries) until all dry ingredients are moistened. Batter will be stiff. Fold in blueberries. Spread batter into prepared pan. Bake for 35-40 minutes until a toothpick tests dry in center of cake. Cool in pan for ten minutes. Remove to a cake dish.
Step 4

Prepare the glaze topping . Stir until the glaze is of consistency to drizzle. A few more drops of milk may be used if needed. Drizzle glaze over slightly warm cake. May be served warm or cold. Keep covered tightly at room temperature.
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