This crumb cake with plenty of sweet blueberries and a rich, buttery topping is a decadent way to start your weekend, whether you wake up an hour early to make it on Saturday morning or you prefer to eat leftovers from the previous day (it’s good both warm and at room temperature). Feel free to substitute raspberries or blackberries for the blueberries.
Blueberry Crumb Cake
For the crumb topping:
1 cup (5 oz./155 g) all-purpose flour
2/3 cup (5 oz./155 g) sugar
Grated zest of 1 lemon
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
For the cake:
1 3/4 cups (9 oz./280 g) all-purpose flour
1 cup (8 oz./250 g) sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup (8 fl. oz./250 ml) sour cream
1 tsp. vanilla extract
2 cups (8 oz./250 g) fresh blueberries
Preheat an oven to 350°F (180°C). Grease and flour a 9-inch (23-cm) round cake pan.
To make the crumb topping, in a small bowl, stir together the flour, sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.
To make the cake, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt.
In the bowl of a stand mixer fitted with the flat beater, combine the eggs, sour cream and vanilla and beat until well blended. With the mixer on low, slowly add flour mixture. Beat on medium until smooth, about 2 minutes.
Spoon the batter into the prepared pan and spread evenly. Cover evenly with the blueberries. Sprinkle the crumb topping evenly over the berries.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Serve warm or at room temperature. Serves 8.
Williams-Sonoma Test Kitchen