Blueberry Crumb Cake

Name: Blueberry Crumb Cake
Yield: 8 servings
Cuisine: American
Ingredients: Crumb topping:; 1 Cup All Purpose Flour; 2/3 Cup White Sugar; Zest of 1 Lemon; 8 Tbsps Butter, Melted; For the cake:; 1 3/4 Cups All Purpose Flour; 1 Cup White Sugar; 2 tsps Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Ground Cinnamon; 1/4 tsp Salt; 3 Eggs; 1 Cup Sour Cream; 1 tsp vanilla extract; 2 Cups Fresh Blueberries

Teodora T. @cook_2995037

Washington

Found the recipe on the William Sonoma website. It tastes great!

Teodora T. @cook_2995037

Washington

Found the recipe on the William Sonoma website. It tastes great!

Saved

Ingredients

8 servings

Crumb topping:
1 CupAll Purpose Flour
2/3 CupWhite Sugar
Zest of 1 Lemon
8 TbspsButter, Melted
For the cake:
1 3/4 CupsAll Purpose Flour
1 CupWhite Sugar
2tsps Baking Powder
1/4 tspBaking Soda
1/4 tspGround Cinnamon
1/4 tspSalt
3Eggs
1 CupSour Cream
1 tspvanilla extract
2 CupsFresh Blueberries

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Steps

1

Preheat oven to 350°.
2

Grease & flour a 9 inch baking pan.
3

Crumb topping: Mix the flour, sugar & lemon zest together in a small bowl. Add melted butter, stir with fork until the mixture is crumbly; set aside.
4

For the cake: Combine the dry ingredients together in a small bowl & set aside.
5

In a large mixing bowl, beat together the eggs, sour cream & vanilla extract until well blended.
6

Add the dry mixture into the wet ingredients & mix until smooth.
7

Spoon & spread batter evenly into prepared pan.
8

Cover batter with blueberries & sprinkle crumb topping over the blueberries evenly.
9

Bake for 45-50 minutes, topping should be golden brown & a toothpick inserted in the center should come out clean.