Blueberry Sour Cream Crumb Cake
Makes one 13x9x2-inch cake
This is another cake recipe that came from my mother. It was always one of my favorites. Preparation is easy, relatively quick, and the cake makes a delicious dessert or brunch item. It is perfect for a potluck event.
- 1/2 cup brown sugar
- 2 tablespoons butter, preferably unsalted, room temperature
- 2 heaping tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 pound (2 sticks) butter, preferably unsalted, room temperature
- 1-1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature (can use reduced fat)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 1-1/2 teaspoons vanilla
- 1 can blueberry pie filling
For the crumbs, combine the ingredients. Mix with hands to form crumbs.
For the cake, preheat oven to 350° F. Grease a 13x9x2-inch cake pan. Cream together the butter and sugar. Add the eggs; beat 2 minutes. Add the remaining cake ingredients except blueberries and beat until well combined. Batter will be rather thick. Spread half of the batter into the prepared pan. Spread blueberries on top. Spread remaining batter on top of blueberries. Top with crumbs. Bake for 50-60 minutes, or until cake tester inserted in center comes out clean. Remove from oven and place on cooling rack to cool. Serve warm or room temperature.
Notes: As you probably know, unless otherwise specified, all ingredients in baking should be at room temperature. This particular cake batter is very sensitive to cold eggs, butter and sour cream. I found that out the hard way when I decided at the last minute to make the cake to take to a friend's house. It was still good, but the texture was very dense and heavy. Make sure that everything has set out long enough before mixing, especially in winter, when the house temperature might be colder.