Blueberry Crumb Cake

Ever wonder why they call it Crumb Cake?  Could it be because you take a bite and all these glorious little crumbs drop all over your plate for that perfect treat when it's all gone?  You take your fork and press down and make sure you don't miss any?   Oh who are we kidding here? Crumbs are made for fingers so you don't miss any! You will love this wonderfully moist cake with just a hint of lemon and lots of blueberries!  And the crumb topping makes it perfect!  In this recipe, I made it in a 13 x 9 baking dish.....but I also make individual small loaves too, as show in the picture.

Blueberry Crumb Cake

Cake

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

¾ teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon fresh-grated nutmeg

1 ½ sticks unsalted butter (3/4 cups)

2 large eggs, lightly beaten

1 cup sour cream

¼ cup whole milk

1 teaspoon vanilla extract

1 teaspoon lemon extract

3 cups fresh blueberries (you can use frozen but do not thaw first)

Crumb Topping 

2 tablespoons sugar

2 tablespoons unsalted butter

1 cup all-purpose flour

Preheat oven to 375 degrees.

Spray  a 13 x 9 x 2 baking pan with non stick spray and then line it with parchment paper. Leave extra paper hanging over so you can use it as handles to lift the cake later.  

Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.  Next cut the butter into dry ingredients until the mixture resembles fine crumbs and there are no chunks of butter left. You can use a pastry cutter, two knives or your fingers. 

In a separate bowl, whisk egg, sour cream, milk and vanilla and add to flour mixture, stirring until combined.  Fold blueberries and lemon extract into the batter. Pour batter into the pan, shaking pan to smooth it out to the corners.

Finally, make your crumb topping: blend butter with flour until crumbly. Add sugar. Use a pastry cutter or your fingers.  Mix all ingredients together and spoon your crumb topping over batter. 

Bake until the cake is golden brown...about 40 minutes. Cool cake for 20 minutes before serving.

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