Blueberry Crumb Cake

I’m a huge fan of crumb cake. And I love anything with blueberries. So I decided to combine them! I took my yellow cake recipe, which is always super moist, folded some blueberries into it, and topped it with an amazing cinnamon crumb topping (thank you Jackie for the inspiration!), and the result was an incredibly delicious cake. It’s great for a sweet treat at breakfast with a cup of coffee or a fantastic dessert!


1 2/3 cup sugar
2/3 cup of softened butter
½ cup sour cream
2 tbsp. vegetable or canola oil
½ cup milk
2 cups plus 2 tbsp. all-purpose flour
3 ¼ tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
3 eggs
1 tbsp. vanilla extract
2 cups fresh blueberries, divided
1 tbsp. all-purpose flour (for tossing with the blueberries)

For the Topping:
2 cups all-purpose flour
2/3 cup of sugar
1/3 cup light brown sugar
2 sticks of softened butter
1 tbsp. vanilla
2 tbsp. cinnamon

Step 1: Preheat oven to 375 degrees. Grease a 13 x 9 in. cake pan or casserole dish.

Step 2: Prepare the crumb topping! Cream the butter and the sugar with an electric mixer over medium speed until completely blended together, then beat in the vanilla extract. Add the flour and beat on low speed until soft crumbs form. At this point I usually put the mixer to the side and massage the crumbs around with my hands a little to be sure everything is combined. Place the bowl in the fridge until ready to use.

Step 2: In a large bowl cream the butter and sugar with an electric mixer. Sift the flour, baking powder, baking soda, and salt into a bowl and then combine with the butter and sugar. Add the sour cream, oil, milk, vanilla, and egg yolks (reserve the egg whites in a separate bowl). Beat for 2 minutes on medium-high speed.

Step 4: Clean the beaters to the mixer and beat the egg whites on high speed for about 15 seconds. Add to the rest of the batter and with a rubber spatula or a spoon fold in the egg whites until it is uniformly incorporated into the batter.

Step 5: Toss 1 ½ cups of the blueberries with 1 tablespoon of flour and fold them into the batter. Pour the batter into into the prepared pan. Sprinkle the rest of the blueberries over the top. Then spread the crumbs over the top. Bake for approximately 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 6: Let cool for at least 30 minutes before digging in. Enjoy!!


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