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Blueberry Crumble Cake
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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. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: blueberry crumble
Servings: 12
Author: Jill

Ingredients

Crumble topping ingredients

  • ½ C unsalted butter cold and cut into cubes
  • 1 C flour
  • C light brown sugar packed
  • 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!