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Blueberry Crumb Cake

DSC_4598 (2)

Prep Time: 25 Minutes

Cook Time: 1 hour

Total Time: 1 hour 25 Minutes

Yield: 9 Servings

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DSC_4598 (2)

This cake works well doubled and baked in a 9X13 pan.

Ingredients

Topping

  • ¼ C. brown sugar
  • 2 Tbsp. granulated sugar
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • ½ tsp. Spice Islands® Ground Coriander
  • 1/8 tsp. salt
  • ¼ C. butter, melted
  • ½ C. + 2 Tbsp. all-purpose flour
  • 1 C. chopped pecans, walnuts, or almonds

Cake

  • 1 ¼ C. all-purpose flour
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. Clabber Girl® Baking Powder
  • ¼ tsp. salt
  • ¼ tsp. Spice Islands® Ground Coriander
  • 6 Tbsp. butter, softened
  • ¾ C. granulated sugar
  • 1 egg
  • ½ C. + 3 Tbsp. sour cream
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Almond Extract
  • 2 C. fresh blueberries

Directions

Topping

  1. In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, coriander and salt and whisk to blend well.
  2. Pour in the melted butter and stir until the sugar is wet.
  3. Stir in the flour and pecans and mix until combined (will be crumbly); set aside.

Cake

  1. Preheat oven to 350° Spray a 8×8 pan with Baker’s Joy® No Stick Spray; set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and coriander; set aside.
  3. In the bowl of a stand mixer, or with an electric hand mixer, cream the butter and sugar for 2-3 minutes on med-high speed.
  4. Add the egg and mix on medium to combine.
  5. Add the sour cream, vanilla, and almond extract and blend on medium for 1-2 minutes.
  6. Add flour mixture and blueberries and stir in by hand.
  7. Pour batter into pan and spread out evenly (batter will be thick).
  8. Crumble topping mixture over the cake.
  9. Bake for 55 min. – 1 hour or until a toothpick inserted in the center comes out clean.

Blueberry Crumb Cake

DSC_4598 (2)

Prep Time: 25 Minutes

Cook Time: 1 hour

Total Time: 1 hour 25 Minutes

Yield: 9 Servings

Ingredients

Topping

  • ¼ C. brown sugar
  • 2 Tbsp. granulated sugar
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • ½ tsp. Spice Islands® Ground Coriander
  • 1/8 tsp. salt
  • ¼ C. butter, melted
  • ½ C. + 2 Tbsp. all-purpose flour
  • 1 C. chopped pecans, walnuts, or almonds

Cake

  • 1 ¼ C. all-purpose flour
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. Clabber Girl® Baking Powder
  • ¼ tsp. salt
  • ¼ tsp. Spice Islands® Ground Coriander
  • 6 Tbsp. butter, softened
  • ¾ C. granulated sugar
  • 1 egg
  • ½ C. + 3 Tbsp. sour cream
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Almond Extract
  • 2 C. fresh blueberries

Directions

Topping

  1. In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, coriander and salt and whisk to blend well.
  2. Pour in the melted butter and stir until the sugar is wet.
  3. Stir in the flour and pecans and mix until combined (will be crumbly); set aside.

Cake

  1. Preheat oven to 350° Spray a 8×8 pan with Baker’s Joy® No Stick Spray; set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and coriander; set aside.
  3. In the bowl of a stand mixer, or with an electric hand mixer, cream the butter and sugar for 2-3 minutes on med-high speed.
  4. Add the egg and mix on medium to combine.
  5. Add the sour cream, vanilla, and almond extract and blend on medium for 1-2 minutes.
  6. Add flour mixture and blueberries and stir in by hand.
  7. Pour batter into pan and spread out evenly (batter will be thick).
  8. Crumble topping mixture over the cake.
  9. Bake for 55 min. – 1 hour or until a toothpick inserted in the center comes out clean.

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