The Perfect Blueberry Crumb Cake

This blueberry crumb cake is light, moist, has a hint of cinnamon throughout with a cinnamon crumb topping and a thin powdered sugar glaze. My husband, who is a blueberry fanatic, tells me it is the absolute perfect blueberry crumb cake he has ever eaten. Not only is it delicious it is also a very pretty cake.








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Ingredients

Cake:

5 tablespoons butter
3/4 cups Sugar
1/4 cup Sour Cream
1 egg
1 teaspoon Vanilla Extract
2 cups All purpose Flour (note: I used 1 cup All Purpose Flour and 1 cup Cake Flour)
2 1/4 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
3/4 cups Whole Milk
2 cups fresh Blueberries

Topping:

3/4 stick Butter
1/2 cup Sugar
1/2 teaspoon Cinnamon
1/2 cup Flour
1/4 teaspoon Salt

Glaze:

3/4 cup Powdered Sugar
1+ Tablespoons Whole Milk (depending on desired consistency)
1/2 teaspoon Vanilla Extract

Directions:

Wash and dry blueberries.
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
Combine flour, cinnamon baking powder and salt. Set aside.
Cream butter and sugar until light and fluffy.
Add egg and mix until combined.
Add sour cream and mix.
Add vanilla and mix.
Add flour mixture and milk alternately until totally incorporated. Do not over beat!\
Gently stir in blueberries until evenly distributed.
Pour batter into baking pan.

In a separate bowl, combine sugar, cinnamon, flour and sat.
Cut in butter using a pasty cutter until topping becomes crumbly.
Sprinkle over the top of cake.

Bake for 40 minutes or until golden brown.

While cake is baking mix together your glaze ingredients.
Drizzle glaze over warm cake.

Authored by +Terri Henkels

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