Blueberry Crumb Cake
Description
Baked with a white and brown sugar topping with cinnamon and allspice, this blueberry crumb cake with sour cream and lemon zest recipe is super moist.
Ingredients
•
1/3 cup brown sugar
•
1/4 cup white sugar
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1 1/4 teaspoons ground cinnamon
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1/8 teaspoon ground allspice
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1 stick salted butter, melted
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1 1/3 cups all-purpose flour
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3/4 cup white sugar
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6 tablespoons salted butter, at room temperature
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3 large eggs
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2/3 cup sour cream
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1 teaspoon vanilla extract
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1/2 teaspoon lemon zest
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1 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1 1/4 cups fresh blueberries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
2
Combine brown sugar, ¼ cup white sugar, cinnamon, and allspice; stir in 1 stick melted butter. Beat in 1 ⅓ cups flour until well combined. Set topping aside.
3
Beat ¾ cup white sugar and 6 tablespoons butter together in a bowl until creamy. Add eggs. one at a time, beating well after each addition. Add sour cream, vanilla extract, and lemon zest.
4
Sift 1 ¼ cups flour, baking powder, and baking soda together in a separate bowl; stir into sour cream mixture, then fold in blueberries. Spoon batter into the prepared cake pan; sprinkle with topping.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.