Okay Okay Okay, this will be my last summery recipe.
After today I will now switch over to things like apples and pumpkin. I just couldn’t resist sharing this Blueberry Sour Cream Crumb Cake that I made a few weeks ago.
The thing is that it just doesn’t feel like fall for me. Well, it isn’t yet… just you wait until September 22nd!! (My husband’s bday!) But everyone is all about PSL’s and bean boots and I’m still sweating here down in FL.
So, I’m enjoying a bit of summer until I make a dozen or so apple pies and begin to crack open can after can of pumpkin.
I love crumb cake.
I really really do.
I love the Entenmann’s Coffee Crumb Cake. I could pick all the crumbs off the top. So good. And don’t get me started on the Grandma’s Coffee Cake that is based out of the Boston ‘burbs. Holy S!$T. I swear they put crack in that. If you ever get a chance to get one, I suggest you buy two.
So I’ve been craving awesome coffee cake for a while now, I decided I couldn’t wait any long so I made a batch of this coffee cake. I had blueberries on hand so I decided to add them in for some extra fun and flavor.
The blueberries work so well with the sour cream. It’s a good balance of sweetness and tartness. I think sour cream should be in everything, but that’s a whole other story.
Make a cup of coffee and grab a piece (or 2) of this Blueberry Sour Cream Crumb Cake, it will give you a moment of enjoy the simple things in life.
Blueberry Sour Cream Crumb Cake
Makes an 8 x 8 pan
For the streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
For the cake:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees F. Butter and flour a 8x 8 baking pan.
- To make the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg, and flour in a bowl. Stir in the melted butter. Mix well to crate a mixtures that is full of large crumbles. Set aside.
- To make the cake, begin by combining the dry ingredients together. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Cream the butter and sugar on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
- Slowly add in the flour mixture to the batter until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread it out with a knife for an even, level top.
- With your fingers, crumble the topping evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely prior to cutting into squares and serving.
Adapted from Ina Garten