Classic Blueberry Crumbcake

Recipe by Babs7
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crumb topping: In a medium bowl, combine cinnamon, salt, sugar, and flour; cut in the butter using your hands, 2 knives, or a pastry blender until well combined and crumbly.
  • Preheat oven to 350 degrees F.
  • Sift together flour, baking soda, baking powder, and salt into a bowl, set aside.
  • Butter a 9-inch square baking pan, set aside.
  • In the bowl of electric mixer fitter with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes.
  • Add eggs, 1 at a time until well combined.
  • Add vanilla, and beat until combined.
  • Add reserved flour mixture and the sour cream, and beat just until well combined.
  • Fold in 2 cups blueberries.
  • Spoon batter into prepared pan.
  • Toss remaining cup blueberries with the crumb topping.
  • Sprinkle the crumb topping over cake.
  • Bake until golden brown and cake tester comes out clean, 50 to 60 minutes.
  • Dust with confectioners' sugar before serving.
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