Blueberry Crumb Cake
Source of Recipe
unknown
List of Ingredients
1 C butter
1 1/2 C sugar
1 1/2 teaspoons cinnamon
3 1/2 C flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. sour cream
3 eggs
2 teaspoons vanilla extract
2 C fresh blueberries, washed and dried
Recipe
Makes 1 Cake, About 14 Slices
Preheat oven to 350° F. Grease and flour a 9-inch tube pan with a removable
bottom.
Beat together butter, 1 cup sugar and cinnamon, continue beating until light
and fluffy. Reduce mixer speed and beat in 2 cups flour until well blended
and mixture is crumbly. Set aside 1 cup of crumbly mixture.
Mix remaining flour, baking soda, baking powder and salt until well blended.
Add remaining 1/2 cup sugar, eggs, sour cream and vanilla. Increase mixer
speed and beat for about 2 minutes, stopping to scrape the bowl as needed.
Reduce mixer speed to low and mix in the flour mixture and mix until just
blended. Fold in 1 1/2 cups blueberries and spoon the batter into the
prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top
of cake, followed by the reserved crumbly mixture.
Bake for about 1 hour or until a cake tester comes out clean. Cool cake in
pan for about 10 minutes before loosening from the sides of the pan with a
knife. Carefully remove cake from pan by lifting up from the bottom. Cool
completely on a wire rack, crumb side up.
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