Homemade has never tasted better
Blueberry Crumb Cake
Ingredients
Batter
- Icing sugar (optional)
- 1/2 cup Chiquita Frozen Blueberries
- 1 1/2 cup cake and pastry flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 egg
- 1 tbsp lemon juice
- 1/2 cup sour cream
Topping
- 3/4 cup cake and pastry flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
Instructions
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Preheat the oven to 350F and spray bottom of a 9-inch springform pan with oil, then line with parchment.
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Beat the flour, sugar, baking powder and salt in a bowl with a stand mixer until combined. Gradually add butter until fine crumbs form (around 1 min). Add egg, lemon juice and sour cream to mixture and beat on low until just combined. Scrape the sides and bottom of the bowl with a spatula until mixture is evenly combined.
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Toss the frozen blueberries with 1 tsp of the cake and pastry flour in a small bowl to coat. Add to batter and quickly stir. Scrape into the prepared pan and smooth top. Set aside.
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In a separate bowl, stir the flour, granulated sugar and packed brown sugar and salt. Stir in the butter with a fork until crumbly.
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Sprinkle the crumb topping on the batter.
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Place in the oven until crumbs are golden, about 40 minutes. Let cool. Remove the springform pan and let cool. Dust with icing sugar (optional).
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