Blueberry Crumb Cake
2 cups all-purpose flour
1/2 cup packed light brown sugar
1 cup (2 sticks) butter
1/2 cup granulated sugar
1 1/2 teaspoon cinnamon
With pastry cutter or food processor, mix all ingredients until fine crumbs are
formed. Set aside at room temperature.
Coffee Cake Mixture:
1 1/2 cups granulated sugar
3/4 cup butter
3 large eggs
1 1/2 cups regular or light sour cream
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries
In large bowl, with electric mixer at medium speed, cream butter, sugar and
vanilla until light and fluffy. Beat in eggs, 1 at a time, until well-mixed.
Combine flour, baking powder, baking soda and salt and add to creamed mixture
alternately with sour cream. Carefully fold in blueberries.
Spread half of batter into greased and floured 9- or 10-inch tube pan. With
hands, form half of crumb mixture into large flat lumps and place on batter. Top
with remaining batter, spreading carefully to cover crumb layer. Repeat with
remaining crumb mixture. Bake at 350 degrees for 60 to 65 minutes, or until cake
tester comes out clean. Cool in pan 10 minutes.
Loosen cake from sides of pan and invert onto large plate. Immediately invert
again onto wire rack to cool, crumb side up.