Blueberry Crumb Cake

Photo: flickr user Rachel from Cupcakes Take the Cake

Ingredients

1 cup butter

1 1/2 cups sugar

1 1/2 teaspoons cinnamon

3 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces sour cream

3 eggs

2 teaspoons vanilla extract

2 cups fresh blueberries washed and dried

Preparation

Preheat oven to 350 degrees. 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.

This recipe yields 1 cake, about 14 slices.

Description: "Here's an easy to make cake that's perfect for a breakfast treat, a pick-me-up with an afternoon coffee break or a homey dessert after dinner."