Sea food









Blueberry crumb cake - 2/15/11

Blueberry Crumb Cake is a coffee cake studded with fresh plump blueberries, and perfumed with a hint of ground cinnamon and lemon zest. Before baking, a layer of streusel is spread on top of the cake and once it is baked the streusel becomes a crunchy brown sugar crumb topping and then fresh blueberry is added on top. This cake is amazingly moist and simply delicious!

 This blueberry cake is the perfect coffee cake for your next get-together.     Gather your friends around, cut a piece of this blueberry crumb cake, wash it down with a nice cup of coffee or tea and continue your conversation....Lovely!

Cutting down a piece of cake just for me! 

Close look at the cake


Preparation work..


For the Streusel:

1/4 cup granulated sugar

1/3 cup light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon nutmeg (optional)

1 stick unsalted butter, melted

1 1/3 cups all purpose flour 




For the cake:

6 tablespoons unsalted butter at room temperature

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries

Prepare the Streusel.  

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg (optional) in a bowl.

Stir in the melted butter...


..and then the flour. 

Mix well and set aside

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light

Reduce the speed to low and add the eggs 1 at a time.

Add  the vanilla, lemon zest, and sour cream.

Mix it together until just combined.



In a separate bowl sift the flour, baking soda, baking powder, and salt.


 With the mixer on low speed add the flour mixture to the batter until just combined.

Once the batter is combined, turned off your mixer and remove the bowl.  

Fold in the blueberries... 

Stir with a spatula to be sure the batter is completely mixed. 


Spoon the batter into a 9" round pan and spread it out with a knife.

With your fingers, crumble the topping evenly over the batter.

Preheat the oven at 350 degrees and bake the cake for 40 to 50 minutes or until a cake tester comes out clean

Freshly out of the oven.  Cool completely before serving.

Filed as: Cake/cookies

Dessert Index

 Main food index

Savory dishes index



Our house


Photo Gallery

 Mon  petit coin