Classic Blueberry Crumb Cake
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- Yield Makes 1 nine-inch cake
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sour cream
- 3 cups blueberries
- Blueberry Crumb Topping Blueberry Crumb Topping
- Confectioners' sugar, for dusting
Directions
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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.
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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.
well this is the worst she has to offer, I did read a few reviews about the size of the pan, one person said an 11 inch would be fine, so I used that one. I should have known better when I saw the batter filled to the top of the pan, it is pouring over the sides of the pan while baking. I had to put an oven liner in there as it is really over flowing. The cake of course will have to be thrown out as nothing that does this can come out good, no room to rise or cook correctly. 15$ of ingredients
Wonderful recipe. I used raspberries instead of blueberries and added some almond extract in the batter and slivered almonds in the crumb mixture. Thanks for the heads up on the 9 x 9 being too small. I used a 9x13 and it worked out very well. I will make this again!
Made this cake last week and it was the best I've ever eaten. Pan was too small like everyone has said. Today I am making another, only thing is, I do not have fresh blueberries so I am trying frozen. I hope it turns out as good.
WOW! Another fantastic recipe from Martha. I'd definitely recommend using a bigger pan. Also, use fresh blueberries to do this recipe justice.
I had this recipe for years, but never made it because where we lived previously blueberries were too expensive. I got 2 pints on sale the other day and made this cake in a glass 8 x 11.5 x 2 pan, it took 1 1/2 hours to cook. Sooooo worth it. Too big for just the two of us, so I froze half.
Be sure to use your 9X13 pan. Otherwise this received rave reviews.
I've been making this recipe for about 5 years! It's FABULOUS! A CLASSIC, always a BIG HIT! I made it this evening for our school fundraiser. To comment on the pan size. I use a 9" Chicago Metallic Square Pan. The batter
Delicious, but I'll try the 9x13 pan next time.
This cake definitely needs a larger pan. I made it in a 10" spring form pan after discovering that a 9" square was much too small. It took longer to bake than 50-60 minutes shown in recipe. Next time I would use a 9X13 or two 9" pans. Taste was very good.
This cake is moist and delicious and will no doubt become a family favorite. I agree that it needs a bigger pan as well, one 9-inch was a real squeeze especially with the amount of crumb topping it calls for. There wasn't much room left for the topping, so I only made half of the crumb recipe and it was fine. Can't wait to make it again!
This is our Very Favorite Blueberry cake! I find it needs a larger pan - a 9 x 13, or make 2 9-inch pans. It also freezes well in individual servings, but you need to make a few cakes to have enough left to freeze! We look forward to having this every summer, when the blueberries are plentiful. Thank you, Martha!
Jeanne
This is nice a moist, works without the blueberries too.