Blueberry Crumb Cake

Baked with a white and brown sugar topping with cinnamon and allspice, this fresh blueberry crumb cake with sour cream and lemon zest is super moist.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 540 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 3 large eggs
• 1 stick salted butter, melted
• 6 tablespoons salted butter, at room temperature
• 0.75 cup white sugar
• 1.25 cups all-purpose flour
• 1.3333333730698 cups all-purpose flour
• 0.25 cup white sugar
• 0.25 teaspoon baking soda
• 0.33333334326744 cup brown sugar
• 1.25 teaspoons ground cinnamon
• 0.66666668653488 cup sour cream
• 0.5 teaspoon lemon zest
• 0.125 teaspoon ground allspice
• 1.25 cups fresh blueberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Step 3

Combine brown sugar, 1/4 cup white sugar, cinnamon, and allspice; stir in 1 stick melted butter. Beat in 1 1/3 cups flour until well combined. Set topping aside.

Step 4

Beat 3/4 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.

Step 5

Sift 1 1/4 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.