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Classic Blueberry Crumb Cake

164
  • Yield: Makes 1 nine-inch cake

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

  1. 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.

  2. 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.

Reviews Add a comment

  • cakengiftsindia
    13 MAY, 2017
    marvellous cake!!! It is very amazing, Thanks for sharing this wonderful recipe. Last sunday we made this cake, All children became very happy after taking it. Thanks alot!!!!!!!!!! http://www.cakengifts.in/cake-delivery-in-delhi
    Reply
  • stacy0817live
    17 JAN, 2017
    I made this recipe for my book club and everyone loved it. I baked it in a 9" springform pan for 1 hour and 15 minutes. Pretty presentation but still a little "sticky" in the middle. A 9" x 13" pan would probably work best for this recipe. Definitely would make it again--delicious!
    Reply
  • lilliamarai
    7 MAR, 2016
    Made this today. The cake has a nice crumb texture but it is very bland. Perhaps I will try it again and make a few changes but as it stands I would not make it again.
    Reply
  • robgra
    25 AUG, 2015
    This recipe does not make sense needs rewriting
    Reply
  • MS10555843
    10 JUL, 2015
    Classic Blueberry Crumb Cake: this recipe needs a serious re-write! There is no way all of the batter can fit in a 9 inch pan! If it did most of it would be on the bottom of the oven.
    Reply
  • MS112577874
    18 JUN, 2015
    Made it and it was FANTASTIC!! MAHALO MARTHA!!
    Reply
  • rjbrew2435435
    16 JUN, 2015
    This has been a family favorite every summer for the past 4 or 5 years. Yes, it needs a larger pan, but I wouldn't change a thing - it is Yummy! I have used a 9 x 12 pan, plus a 6" round cake pan (as a treat for a neighbor) and both were quite substantial with this one recipe. It also freezes well and tastes just as good after defrosting. Enjoy!
    Reply
  • c-flynn95
    9 AUG, 2014
    I've always trusted Martha Stewart's recipes and have met with success in every dessert of hers I've tried, but this coffee cake proved to be a disaster when I made it for my mother's brunch party. I followed the directions in the size of the pan (9 inches, square) and the baking time (even leaving it in for an extra five minutes, the tester came out clean). The cake overflowed the pan and when I cut into it this morning the middle was as raw as pudding! What a bitter disappointment and waste!
    Reply
  • MS112587500
    7 DEC, 2013
    This blueberry cake is an office potluck favorite. Yes! Use a 13x9 pan, adjust your time, and mark how long you baked it for the future. I added chopped nuts to the topping, too - I like a bit of crunch. Easy and delicious.
    Reply
  • ileencuccaro
    11 MAR, 2012
    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
    Reply