Blueberry Sour Cream Crumb Cake

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byBrianDonnaMcBride

Notes:

You can do this as a bundt or as a coffee cake. The secret is lots of fresh blueberries! This is a three step process: Crumb Mix, Flour Mix, Combined Mix

Categories:

print

Ingredients:

Crumb Mixture:
2 sticks of softened butter unsalted
2 cups Granulated sugar
1 cup of chopped pecans or walnuts (optional)
1 teaspoon cinnamon

Flour Mixture:
2 cups flour
1 cup granulated sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 8 oz sour cream
3 large eggs
2 teaspoons vanilla
3 cups of blueberries or more if you have them!

Preheat overn to 375 f. Grease and flour the pan.
Crumb Mixture: Mix together butter, sugar and cinnamon in a large bowl mix until fluffy add 2 cups of flour beat until crumbly. Set aside 1 cup for topping.
Flour Mixture Combine 1 1/2 cup flour, baking powder, baking soda and salt and mix well.
Combined Mixture: To the crumb mix add 1/2 cup sugar, sour cream, eggs and vanilla. Then add the flour mixture. Beat on low until well blended. The increase speed to high for 2 minutes. .Until nice a fluffy
Finally gently fold in 2 cups of blueberries.
Pour into your pan, sprinkle top with 1 cup of blueberries and gently press into the batter. And finally top with the 1 cup of crumb mixture.
Bake for 60 minutes