Blueberry Crumb Cake
Ingredients
- ⅓ cup brown sugar
- ¼ cup white sugar
- 1 ¼ teaspoons ground cinnamon
- ⅛ teaspoon ground allspice
- 1 stick salted butter, melted
- 1 ⅓ cups all-purpose flour
- ¾ cup white sugar
- 6 tablespoons salted butter, at room temperature
- 3 large eggs
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon grated lemon zest
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ cups fresh blueberries
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
- Combine brown sugar, ¼ cup white sugar, cinnamon, and allspice; stir in 1 stick melted butter. Beat in 1 ⅓ cups flour until well combined. Set topping aside.
- Beat ¾ cup white sugar and 6 tablespoons butter together in a bowl until creamy. Add eggs. one at a time, beating well after each addition. Add sour cream, vanilla extract, and lemon zest.
- Sift 1 ¼ cups flour, baking powder, and baking soda together in a separate bowl; stir into sour cream mixture, then fold in blueberries. Spoon batter into the prepared cake pan; sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Source
Original recipe: View Original