Blueberry Crumb Cake

 


Blueberry Crumb Cake

Ingredients

Topping:

1/2 cup (4 oz.) unsalted butter, melted

6 Tbsp. light brown sugar

3 1/2 Tbsp. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. table salt

1 1/3 cups (about 5 3/4 oz.) all-purpose flour

1/2 tsp. baking powder

Cake:

2 large eggs, at room temperature

3/4 cup granulated sugar

1/2 cup (4 oz.) unsalted butter, melted

1/2 cup sour cream, at room temperature

1/4 cup packed light brown sugar

1/4 cup whole milk, at room temperature

1 1/2 tsp. packed grated lemon zest (from 1 large lemon)

1 1/2 tsp. vanilla extract

1 tsp. baking powder

1/2 tsp. table salt

1/4 tsp. baking soda

1 1/2 cups (about 6 3/8 oz.), plus 1/2 tsp. all-purpose flour, divided

1 cup (5 1/2 oz.) fresh blueberries, divided

Directions

Prepare baking pan:

Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides.

Prepare the Topping:

Whisk together melted butter, brown sugar, granulated sugar, cinnamon, ginger, and salt in a large bowl until smooth and well combined. Add flour and baking powder; stir until combined and crumbly. Set aside.

Prepare the Cake:

Whisk together eggs, granulated sugar, melted butter, sour cream, brown sugar, milk, lemon zest, and vanilla in a large bowl until well combined.

Add dry ingredients:

Whisk together baking powder, salt, baking soda, and 1 1/2 cups of the flour in a medium bowl. Gradually whisk flour mixture into egg mixture just until nearly combined.

 

Fold in blueberries:

Toss together 2/3 cup of the blueberries and remaining 1/2 teaspoon flour in a medium bowl until coated. Fold blueberry mixture into batter until evenly distributed.

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