Blueberry Crumb Cake

This recipe is my favorite kind of recipe. It was passed to me from my friend, whose mother made it for her.

When I was about 13, I stayed the night at my best friends house. Typically you could find me at her house or her at my house most weekend nights.

One night, after walking home to her house from our junior high school, her mom made this Blueberry Crumb Cake.

It was one of the best things I had ever tasted at that point in my life. I remember I politely asked for seconds.... then thirds. Her mom chuckled but let me indulge in this wonderful dessert.

Years later, when my friend and I had kids of our own, she passed the recipe to me. Now I make it whenever I can get my hands on wonderfully plump blueberries! I hope you enjoy this cake as much as my family does! ~ Janet

Blueberry Crumb Cake

2 1/2 cups flour

1 tsp baking powder

10 tbsp butter/room temp

3 lg. eggs

1 1/4 cups sour cream

1 tsp baking soda

1/4 tsp salt

1 cups sugar

1 tsp vanilla extract

3 cups blueberries

Preheat oven to 350F. Sift together flour, baking soda, baking powder, and salt; set aside. Butter a 9in square baking pan; set aside.

In an electric mixer with the paddle, cream butter and sugar until light and fluffy, about 4 min. Add eggs, one at a time until well combined. Add vanilla and beat until combined. Add flour mixture alternating with sour cream, ending in flour until well combined. Fold in 2 cups blueberries. Spoon batter into pan. Toss remaining cup of blueberries with the crumb topping. Sprinkle over cake. Bake until golden brown. 50-60 min.

Crumb Topping:

1 ½ tsp cinnamon

½ cup brown sugar

12 tsp butter, room temp

½ tsp salt

1 ½ cup flour

In a medium bowl, combine dry ingredients. Cut in the butter using your hands, two knives, or a pastry blender until crumbly.

Weekend Baking with Janet or Making & Baking with Janet

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