June 25, 2017

Blueberry Sour Cream Crumb Cake

It is berry season, and this crumb cake definitely takes advantage of the beautiful blueberries that are making their appearance at farmers markets and supermarkets.  A soft crumb, juicy berries, and a sweet-tart drizzle all add up to an amazing cake.

A crumb cake is such a classic, and everyone needs to have a great recipe in their back pocket. This one is not only easy, but it is so versatile.  You can use any berry that you prefer - blueberry, raspberry, blackberry, or a combination.  Or you could leave the berries out, and use some of the crumb topping as a ribbon running through the middle of the cake. Coffee makes an amazing addition to a crumb cake, as does ginger. Other fruits are also great substitutions for the berries - apple, peach, banana, cherry, strawberry, pumpkin, and cranberries all work well.

This cake comes together fairly quickly once you have all of your ingredients measured out. As always the clean up takes longer than actually making the cake, even though I do try to clean as I go - where is that magic genie and his lamp when I need him? I love serving this cake while it is still a little warm with a great big scoop of vanilla bean ice cream. Whipped cream also works well.  Sour cream helps to make this cake so wonderfully moist, and the buttery, lightly spiced crumb topping adds a wonderful crunchy texture to the cake. And of course those amazing plump and juicy blueberries add a delicious pop to the cake. Cake for breakfast is also a good idea, right? 😊

Blueberry Sour Cream Crumb Cake
Printer Friendly Recipe

Crumb Topping ~
  • 7g (1½ teaspoons) ground cinnamon
  • pinch (½ teaspoon) salt
  • 90g (½ cup) dark brown sugar
  • 260g (2 cups) flour
  • 170g (12 tablespoons/1½ sticks) butter, at room temperature
  • 5g (1 teaspoon) Penzeys Cake Spice (optional)
Cake ~
  • 325g (2½ cups) all-purpose flour
  • 5g (1 teaspoon) baking soda
  • 5g (1 teaspoon) baking powder
  • 5g (1 teaspoon) Penzeys Cake Spice (optional)
  • pinch (¼ teaspoon) salt
  • 150g (10 tablespoons/1¼ sticks) butter, at room temperature
  • 200g (1 cup) granulated sugar
  • 3 eggs
  • 5ml (1 teaspoon) vanilla extract
  • 300g (1¼ cups) sour cream
  • 470g (3 cups) blueberries
  • 15g (1 tablespoon) flour, for coating the blueberries
  • Powdered sugar for dusting
Lemon Drizzle ~ 
  • 115g (1 cup) powdered sugar
  • 20ml (1½ tablespoons) fresh lemon juice

Crumb Topping ~
  1. In a medium bowl combine cinnamon, salt, sugar, and flour.
  2. Cut the butter into cubes and add to the bowl.
  3. Using a pastry blender or two forks (or the best tools - your hands!), combine until crumbly.
  4. Add 1 cup of the blueberries to the topping and toss gently to combine; set aside.
Cake ~
  1. Preheat oven to 180℃ (350℉).
  2. Butter a 10-inch round springform pan.
  3. In medium bowl, add the flour, baking soda, baking powder, Penzeys Cake Spice, and salt and whisk to combine; set aside.
  4. In the bowl of a stand mixer fitted with the beater blade, add the butter and sugar and beat until light and fluffy, approximately 5 minutes.
  5. Add eggs, one at a time, then vanilla, and mix until combined.
  6. Stir flour mixture into butter mixture alternating with sour cream, making starting and ending with the flour mixture.
  7. In a small bowl add the remaining 2 cups of blueberries and 1 tablespoon of flour, and gently toss to coat the blueberries.
  8. Pour batter into prepared pan.
  9. Sprinkle all of the topping over batter.
  10. Bake for 60-70 minutes or until toothpick inserted in center comes out clean.
  11. Allow cake to cool completely before removing from pan.
  12. Place cake on a serving plate and drizzle with the lemon icing.
Lemon Drizzle ~ 

  1. To a small bowl, add the powdered sugar and lemon juice, and whisk until smooth; set aside.

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