Blueberry Crumb Cake
- Cake Batter
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 11/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 3 cups fresh blueberries
- Topping
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 2 tablespoons chopped nuts (optional)
- This recipe is vegetarian
- Produce
- Blueberries, fresh (3 cups)
- Lemon, zest (2 tablespoons)
- Nuts (2 tablespoons)
- Cooking & Baking
- Baking powder (2 teaspoons)
- Baking soda (3/4 teaspoon)
- Cake batter (1)
- Cinnamon (5 1/2 teaspoons)
- Flour (2 3/4 cups)
- Nutmeg (1 teaspoon)
- Salt (1 teaspoon)
- Sugar (1 1/8 cup)
- Topping (1)
- Vanilla extract (2 teaspoons)
- Dairy
- Butter, unsalted (7/8 cup)
- Milk (1/4 cup)
- Sour cream (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 13, 2012 (1 year ago).
150 people saved this recipe.
