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Blueberry Sour Cream Crumb Cake


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


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!

  1. Preheat overn to 375 f. Grease and flour the pan.
  2. 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.
  3. Flour Mixture Combine 1 1/2 cup flour, baking powder, baking soda and salt and mix well.
  4. 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
  5. Finally gently fold in 2 cups of blueberries.
  6. 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.
  7. Bake for 60 minutes



BrianDonnaMcBride's picture

With blueberries in season, this is a must!


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