blueberry sour cream crumb cake | hello sweetie!
Sometimes you just want cake. Sometimes you want it for breakfast. Here's a simple, not too sweet recipe that lets you have both without the accompanying guilt. As blueberries start to have a stronger presence at the market, consider picking up a pint this weekend. Most of us have the upcoming holiday off, so why not indulge in a little treat?
blueberry sour cream crumb cake | hello sweetie!
Ingredients
Cake:
- 6 T unsalted butter
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- zest of one lemon
- 2/3 cup sour cream
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Topping:
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 stick unsalted butter, melted
- 1 1/3 cup all purpose flour
blueberry cake batter | hello, sweetie!
Instructions
Topping:
With a silicone spoon, combine first four ingredients. Mix in the melted butter and flour. It will resemble pebbly, wet sand. Set aside and prepare cake batter.
Cake:
Preheat the oven to 350°F. Butter the interior of a 9" Springform pan and set aside. Cream butter & sugar together on high for 4-5 minutes. Reduce speed to low. Add eggs one at a time then add sour cream, vanilla & zest. In a separate bowl, sift together flour, powder, soda and salt. Slowly add the dry mix into the wet batter until just incorporated. Gently fold in berries with a spatula. Spoon the batter into the prepared pan and evenly spread out. Sprinkle topping over the top. Bake 40-45 minutes until cake tester comes out clean with just a few crumbs sticking to it. Let it cool slightly before removing ring. Serve slightly warm dusted with powdered sugar.
blueberry sour cream crumb cake | hello, sweetie!
I originally found this recipe through Foodie Wife, and she found it from Ina Garten.