Blueberry Crumble Cake
This Delicious Blueberry Crumble Cake will be the best dessert you will ever bite into. Tender coffee cake with blueberry coffee a crunchy cinnamon streusel that is the perfect addition to your cup of coffee. Serve with breakfast, brunch, or as the best finishing touch after dinner.
Servings: 12
Ingredients
Crumble topping ingredients
- ½ C unsalted butter cold and cut into cubes
- 1 C flour
- ⅓ C light brown sugar packed
- ⅓ C sugar
- 2 tsp ground cinnamon
Blueberry crumble cake ingredients
- 3 C flour
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 1 C unsalted butter softened
- 1 1/2 C sugar
- 4 eggs
- 4 tsp pure vanilla extract
- 1/2 C sour cream
- 1 C buttermilk
- 4 C fresh blueberries
Instructions
- Using a large bowl, combined the four, brown sugar, sugar, and cinnamon
- Using a fork or your fingers, work in the butter to create a crumbly mixture
- Set aside
Directions
- Preheat the oven to 350 degrees and spray a 9x13 with pam baking spray
- Using a medium bowl, whisk together the flour, baking powder, and salt
- Using a large bowl, beat the butter and sugar together until creamy and combined
- Beat in the eggs, and vanilla until combined
- Beat in the sour cream until combined
- Alternating between the dry ingredients and the buttermilk, gradually beat in the two ingredients until combined
- Fold in 2 1/2 C of the blueberries into the batter
- Scoop the batter into the pan
- Top the batter with an even layer of the crumble
- Sprinkle remaining raspberries on top of the crumble
- Place into the oven and bake for 50-60 minutes or until a toothpick comes out clean
- Place the cake onto the counter and allow it to cool completely
- Enjoy!