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    • #372183

      Blueberry Crumb Cake
      1 1/2 cups all-purpose flour
      1 tsp baking powder
      1/4 tsp baking soda
      1/4 tsp salt
      4 oz butter, softened (8 tablespoons)
      3/4 cup granulated sugar
      2 eggs
      1/2 cup sour cream
      1 1/2 tsp vanilla extract
      2 cups blueberries
      1/2 cup light brown sugar, packed
      3/4 cup flour
      1/2 tsp ground cinnamon
      dash ground nutmeg
      5 tbs melted butter
      1/2 cup finely chopped walnuts or pecans, optional
      Grease a 9-inch springform pan. Heat oven to 350°.

      In a bowl combine the 1 1/2 cups flour, baking powder, soda, and salt. Set aside.
      In a mixing bowl with an electric mixer, cream the 4 oz of softened butter with the granulated sugar. Beat for about 3 to 4 min, until smooth and fluffy. Beat in the eggs until smooth. Beat in sour cream and vanilla. With the mixer on low speed, beat in the flour mixture just until blended.
      Spread the batter in the prepared springform baking pan. Sprinkle the blueberries evenly over the batter.
      In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg. Stir the mixture with a fork until well blended. Add the 5 tbs of melted butter and blend well with the fork. Stir in the finely chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.
      Bake in the preheated oven for 40 to 45 min until the cake is firm and the top has browned.
      Cool in the pan for about 10 min on a rack. Remove the side of the pan and cool completely before slicing. Serves 12
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