I was recently asked to submit photos and a recipe to Woman’s World magazine for an upcoming feature they are doing on Blueberry recipies. I decided to submit my Maine Blueberry Crumb Cake which is super yummy and super easy to do. I thought I’d share that recipe with you! Enjoy!!!
CLASSIC BLUEBERRY CRUMB CAKE
CRUMB TOPPING
1 1/2 tsp. ground cinnamon
1/2 tsp. coarse salt
1/2 c. packed light brown sugar 1 1/2 c. all purpose flour
1 1/2 sticks unsalted butter, room temperature
In a medium bowl, combine cinnamon, salt, sugar and flour. Cut in butter using your hands, two knives, or a pastry cutter until well combined and crumbly.
CRUMB CAKE
2 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 1/4 sticks unsalted butter, plus more for pan
1 c. granulated sugar 3 large eggs
1 tsp. vanilla extract
1 1/4 c. sour cream
3 c. wild Maine blueberries
confectioners sugar for dusting
crumb topping from above
Preheat oven to 350°. Into a medium bowl, sift together flour, baking soda, baking powder and salt. Butter a 9 X 13 baking pan. In the bowl of an electric mixer with paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla and beat until combined. Add reserved flour mixture and the sour cream and beat just until well combined. Fold in 2 cups of blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out.
