I’m always a yes to anything with blueberries. Blueberry pancakes? Yes. Blueberry muffins? Yes. Blueberry pie? Yes please.
But my oh my, this blueberry sour cream crumb cake is at the very top of my list! It really is the best crumb cake!
The blueberry flavors just jump right out of this cake. It’s moist, sweet and fruity with the most irresistible buttery crumb topping.
And although it’s technically called a cake, I love it in the morning with a cup of coffee.
Ingredients for this Blueberry Crumb Cake Recipe
There are three parts to this cake: the cake, the blueberry jam and the crumb layer. Here’s what you’ll need:
The Cake
- All purpose flour, or use your favorite gluten free flour for a gluten free option
- Unsalted butter
- Sour Cream. This is tied with buttermilk for my favorite baking ingredient. When added to coffee cake recipes, sour cream makes for an insanely moist texture and rich flavor.
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla
- Baking Soda
- Baking Powder
- Salt
The homemade blueberry jam
The jam is easy to make and doesn’t require any special equipment or ingredients. It’s sweet and bursting with fresh blueberry flavor. And you’ll only need 3 ingredients:
- blueberries
- sugar
- lemon juice
The Crumb Topping
The ingredients for the sweet crumb topping are also found in the cake batter, just in different amounts:
How to Make this Blueberry Crumb Cake Recipe
Make the Jam
Start by making the jam so that it can cool while you’re making the cake. Simply bring the blueberries, sugar and lemon juice to a boil in a saucepan. Once the sugar dissolves, lower the heat and let the mixture simmer and thicken. Use a wooden spoon to mash the blueberries. The whole process will take about 20 minutes, and the jam will thicken as it cools.
Make the Cake
Beat the butter and sugar in the bowl of a stand mixer until they’re nice and fluffy. Then, beat in the eggs, vanilla and sour cream. Now, add the dry ingredients: the flour, baking soda, baking powder and salt.
Once the cake batter is combined, pour it into a 9×13 baking dish.
Take your homemade jam and use a butter knife to swirl it through the cake batter.
Make the Crumb Topping
Place all of the streusel ingredients into a small bowl and whisk them together: the flour, brown sugar, white sugar and salt. Melt the butter in a microwave safe container and pour it into the dry ingredients. Then, use a fork to work the melted butter into the flour mixture. Now, just sprinkle the crumb mixture evenly over the cake batter and bake that cake!
Can you use Frozen Blueberries instead of Fresh Blueberries in this Recipe?
You can definitely use frozen berries in this recipe. Since we are cooking the berries down into a homemade jam, there’s no real advantage to using fresh berries over frozen. If you’re going to use frozen berries, let them first thaw at room temperature for 30 minutes.
How to Serve this Blueberry Sour Cream Crumb Cake
For best results, wait until the cake has cooled completely before you slice it into squares. It’s best enjoyed at room temperature.
You’re going to love the perfectly moist cake with jammy layers of berry running all through it and the crumbly topping that will never sink into the batter.
Enjoy it dessert with a scoop of vanilla ice cream or at breakfast time with hot coffee. Anything goes!
What is the difference between crumb cake and coffee cake?
The main difference between crumb cake and coffee cake is the amount of streusel topping. Coffee cake has less streusel topping, and crumb cake has a chunkier layer of streusel. This blueberry sour cream crumb cake is a New York crumb cake recipe, so the crumb layer is almost as thick as the cake part itself!
How to Store Crumb Cake
The best way to keep this cake fresh for several days is to store it in an airtight container at room temperature. You can also put it in the refrigerator, but doing so will make the cake firmer. If you’ve kept in the fridge, let it come to room temperature before enjoying it again.
This cake also freezes very well. Wrap individual pieces in plastic wrap and then place them into a freezer bag for double protection against freezer burn.
When you make this blueberry crumb cake recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more crumb cake recipes, try these:
For more blueberry recipes, try these:
- Easy Blueberry Bread Pudding with Cream Cheese & Brioche
- Blueberry Lemon Muffins with Citrus Crumble
- Blueberry Almond Zucchini Bread
The Best Blueberry Sour Cream Crumb Cake Recipe
Ingredients
The Cake
- 2 1/2 cups flour
- 1 1/2 sticks unsalted butter (12Tbsp) room temperature
- 1 cup sour cream
- 1 3/4 cups sugar divided
- 3 eggs
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. vanilla extract
- 2 cups blueberries
- 1 Tbsp. lemon juice
The Crumb Topping
- 2 1/2 cups flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp. salt
- 2 sticks unsalted butter melted
Instructions
- In a small saucepan, bring blueberries, 3/4 cup sugar and lemon juice to a boil. Lower heat to medium and allow to cook until sugar dissolves and berries begin to soften. Use a wooden spoon to mash up some of the blueberries, leaving some berries whole.
- Cook on medium low heat for 15-20 minutes, until mixture has thickened and coats the back of the wooden spoon. Remove from heat and allow to cool to room temperature. It will thicken as it cools. (This yields about 1 cup of jam.)
- Preheat oven to 350 degrees. Coat a 9×13 baking dish with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, cream the butter and 1 cup sugar until fluffy. Beat in the eggs and vanilla, then the sour cream.
- In a separate bowl, combine the dry ingredients: Whisk together the flour, baking powder, baking soda and salt. With the mixer on low speed, slowly beat the flour mixture into the wet ingredients. Pour the batter into the prepared baking dish.
- Pour the blueberry jam evenly over the batter and use a knife to swirl it through.
- Combine all of the ingredients for the crumb mixture in a medium bowl and work it together with a fork or your fingers. Sprinkle the crumb mixture in an even layer across the top of the cake batter. Bake for 40 minutes, until the crumb is golden brown. Cool completely in the pan before slicing into squares.
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