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
Calories: 576kcal
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!
Nutrition
Calories: 576kcal | Carbohydrates: 78g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 154mg | Potassium: 304mg | Fiber: 3g | Sugar: 43g | Vitamin A: 880IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 3mg