Blueberry Crumb Cake

By Addie

This blueberry cake is the perfect coffee cake for your next get-together. This cake is topped with blueberries and a spiced brown sugar crumb topping, along with optional finely chopped nuts.

Ingredients

• Topping:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces butter, softened (8 tablespoons)
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 2 cups blueberries
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• 1/2 cup light brown sugar, packed
• 3/4 cup flour
• 1/2 teaspoon ground cinnamon
• Dash ground nutmeg
• 5 tablespoons melted butter
• 1/2 cup finely chopped walnuts or pecans, optional

Preparation

Step 1

Grease a 9-inch springform pan. Heat oven to 350°.

Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.

In a mixing bowl with electric mixer, cream the 4 ounces of softened butter with 3/4 cup granulated sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.

In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the 5 tablespoons of melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.

Bake for 40 to 45 minutes, until the cake is firm and top is browned.

Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.
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REVIEWS:

Best coffee cake I've ever made or eaten! I made this for the fist time for my two teenaged boys, who have recently become extremely "selective" eaters. I both fresh and frozen blueberries from our farm, and this was delicious, moist, and wonderful! As I try to do with all of my sour cream cake recipes, I substituted an equal amount of plain yogurt. I highly recommend this recipe!

This cake was really nice, very moist with a lemony taste to the sponge from the sour cream.I was dissappointed by the blueberries though & made it a second & third time using frozen blackcurrants from our allotment; it was gorgeous! Think it would be pretty good with raspberries too.