Entenmann’s Blueberry Crumb Cake

Makes one 13 x 9 x 2-inch cake
Photo by connie g.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake Batter Ingredients

  • 2

    cups all-purpose flour

  • 1

    cup sugar

  • 2

    tsp baking powder

  • 3/4

    tsp baking soda

  • 1

    tsp salt

  • 1

    tsp cinnamon (Note: recipe calls for 1 1/2 but we felt that was too much–especially if you are using a potent Southeast Asian cinnamon)

  • 1/2

    tsp fresh-grated nutmeg (Note: recipe calls for 1 tsp. we felt that was again, too much if you are using fresh)

  • 1 1/2

    sticks unsalted butter

  • 2

    large eggs, lightly beaten

  • 1

    cup sour cream

  • 1/4

    cup milk

  • 1

    tsp vanilla extract

  • 1

    tsp lemon extract

  • 3

    cups fresh blueberries

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  • Crumb Topping Ingredients

  • 2

    Tbsp sugar

  • 2

    Tbsp unsalted butter

  • 1

    cup all-purpose flour

  • Note: These amounts are an adaptation: we tripled the crumb recipe to put more crumbs on the cake

Directions

1.Preheat oven to 375 degrees 2.Butter, or spray with cooking spray, a 13 x 9 x 2 baking pan and line with parchment paper. (Note: this will allow you to lift the cake from the pan after baking for very-easy slicing and clean-up) 3.Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. 4.Using two knives, or lightly with your fingertips, cut butter into dry ingredients until the mixture resembles fine crumbs and there are no chunks of butter left. Set aside. 5.In a separate bowl, whisk egg, sour cream, milk and vanilla and add to flour mixture, stirring until combined. 6.Fold blueberries and lemon extract into the batter. Pour batter into the pan, smoothing to reach corners. 7.Make crumb topping: blend butter with flour until crumbly. Add sugar. Spoon over the batter mix. 8.Bake until the cake is golden; 40 minutes. Cool cake for 20 minutes before serving.

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