But don't dilly dally with the mixing, as frozen berries can start to streak and turn your cake blue!.Yes, you can even use frozen berries! No need to defrost them first, just pop them right in.To be extra certain your berries don't sink to the bottom of the cake while baking, toss them in flour first.Then fold in the blueberries after the batter is mixed to avoid crushing them.Just be sure you beat the butter and sugar until it's nice and fluffy, it will give you a better texture on your cake.The batter is super simple to whip up in an electric mixer.This cake uses basic ingredients you probably already have on-hand Step#1: Mix up the Batter Optional: Powdered Sugar For a light dusting at the end once your cake is baked for a garnish.Fresh or Frozen Blueberries If using frozen berries there is no need to defrost them first, just gently fold them in.Cinnamon In the crumb topping makes it even more flavorful and warming.Baking Powder To get a nice lift on your cake.All-Purpose Flour No need for anything fancy, all-purpose flour is all you need.Vanilla Extract Look for pure vanilla extract.
This will bring them up to room temperature. If you forgot to take them out ahead of time, place them in a bowl of warm water for 5 minutes. It will make them easier to combine with the butter and sugar. Eggs Be sure eggs are at room temperature too.I also use it in the crumb topping too, to create a delicate, crumbly crumb topping. Sugar I use white granulated sugar for a light a delicate crumb on the cake.I ind the butter isn't salty, just more flavorful! You'll need room temperature butter for the cake and cold butter, diced into cubes, for the crumb topping. Butter I prefer to use salted Land O Lakes butter for most baking.You can make it the day before and reheat and serve.It slices up easily into squares and can be piled on a cake stand for guests to serve themselves from a brunch buffet.It's the kind of cake you want to make when you have house guests visiting and need to impress the in-laws, fast!.It's similar to my Classic Crumb Cake recipe, but even more delicious for summer entertaining with the addition of bursting with blueberries! A blueberry crumb cake bursting with fresh blueberries and a sweet and crunchy crumb topping Why You'll Love This Recipe It's a wonderful brunch recipe if you are entertaining a crowd and need something impressive! It's always the first thing to go and the most requested recipe the following day! It's light and moist and topped with a crunchy, chewy crumb topping that is so addictive! Check on the muffins periodically for doneness.My childhood summers are filled with memories of this Blueberry Crumb Cake Recipe. Simply divide the batter into a muffin tin, following the rest of the recipe as is, but baking for a shorter time. This would be wonderful in muffin form.For extra sweetness, drizzle some melted vanilla or cream cheese frosting over the top of the cake while it’s still warm.Add some dried cranberries or raisins to your cake batter.Switch out the chopped walnuts for almonds, pecans, or even some granola or oats.Remove from the oven and allow to cool in the pan for 20 minutes before cutting or removing. Place in the oven and bake for 35-45 minutes or until the center is set. When large crumbs form, sprinkle the mixture over the batter. Combine all of the ingredients for the topping in a small mixing bowl. Slowly add the dry ingredients and mix just until combined.īAKE. In a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, beat the sour cream, sugar, melted butter, eggs, and vanilla until combined. In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice set aside. Spray a 9×9-inch baking pan with non-stick spray or line with parchment paper set aside.ĭRY INGREDIENTS.
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