Best Classic Blueberry Crumbcake Recipes

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

CLASSIC BLUEBERRY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.
• In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving.

CLASSIC BLUEBERRY CRUMBCAKE

Steps:

• Crumb topping: In a medium bowl, combine cinnamon, salt, sugar, and flour; cut in the butter using your hands, 2 knives, or a pastry blender until well combined and crumbly.
• Preheat oven to 350 degrees F.
• Sift together flour, baking soda, baking powder, and salt into a bowl, set aside.
• Butter a 9-inch square baking pan, set aside.
• In the bowl of electric mixer fitter with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes.
• Add eggs, 1 at a time until well combined.
• Add vanilla, and beat until combined.
• Add reserved flour mixture and the sour cream, and beat just until well combined.
• Fold in 2 cups blueberries.
• Spoon batter into prepared pan.
• Toss remaining cup blueberries with the crumb topping.
• Sprinkle the crumb topping over cake.
• Bake until golden brown and cake tester comes out clean, 50 to 60 minutes.
• Dust with confectioners' sugar before serving.

BLUEBERRY CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
• Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
• Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
• Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

BLUEBERRY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.
• Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.
• Sprinkle cake evenly with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely.