Blueberry Crumb Cake
This blueberry crumb cake is easy to make and has a streusel crumb topping.
Servings: 30 Slices
Calories: 204kcal
Ingredients
- 1 cup butter unsalted, softened
- 1 ½ cup granulated sugar
- ⅓ cup brown sugar
- 3 eggs room temp
- 1 ½ teaspoon salt
- 3 teaspoon baking powder
- 2 ½ teaspoon vanilla extract
- ¾ cup sour cream
- 1 ¼ cup milk
- 3 ¾ cup flour
- 1 cup blueberries
- ½ teaspoon lemon zest
- ⅛ teaspoon nutmeg
Drizzle Topping
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
Blueberry Crumb Cake
- Preheat oven to 350°F
- Prepare baking pan by lightly greasing sides and bottom or use parchment paper.
- In a large bowl, cream together butter, brown sugar, and sugar.
- Add in room temp eggs one at a time.
- Mix in salt, baking powder, vanilla extract, nutmeg, and sour cream.
- Stir in milk and add flour gradually.
- Fold in the blueberries and set aside.
Crumble Topping
- Melt 6 tablespoon of butter.
- In a small bowl, mix together brown sugar, salt, cinnamon, and flour.
- Mix well and add in melted butter. Mix and set aside.
Assembling the Blueberry Crumb Cake
- Pour the cake batter into the cake pan.
- Take the prepared crumble topping and sprinkle it over the coffee cake batter. Make sure to spread it evenly across the top.
- If desired, top with additional blueberries.
- Bake for about 40-45 minutes for an 11x15 pan and about 50-55 minutes for a 9x13 pan.
- Check the center of the cake with a toothpick to check for doneness.
- Remove cake from oven and let cool completely.
- Make sure the cake is cool completely before adding the drizzle topping. If the cake is warm then the drizzle with melt into the cake.
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 221mg | Potassium: 58mg | Fiber: 1g | Sugar: 18g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
