This recipe appears in:Bake the Book: Entenmann's Blueberry Crumb Cake
This Blueberry Crumb Cake is a cinnamon-spiked sour cream coffee cake run through with fresh blueberries and lemon zest and topped, of course, with that one and only crumb.
Reprinted with permission from Entenmann's Big Book of Baking by Kathleen Robbins. Copyright © 2011. Published by Parragon Books. Available wherever books are sold. All rights reserved.
- Cake Batter
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 11/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 3 cups fresh blueberries
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 2 tablespoons chopped nuts (optional)
Preheat oven to 375°F.
Butter a 13x9x2-inch baking pan and line with parchment paper.
Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and put to one side.
Blend butter into the flour with fingertips or a pastry blender until the mixture resembles a fine crumb.
Whisk together the eggs, sour cream, milk, vanilla and add the flour mixture, stirring until combined. Fold the blueberries and lemon zest into the batter before adding the mix to the baking pan.
To make the crumb topping, blend 2 tablespoons of butter with 1 cup of all-purpose flour until the mixture resembles crumbs. Add two tablespoons sugar and chopped nuts, if using. Sprinkle over the batter mix.
Bake until the cake is golden, or when tested a toothpick comes out clean. Generally 40 to 50 minutes. Cool the cake in pan for 20 minutes before serving.