Blueberry Crumb Cake
By: Anonymous
Published: Monday, November 30, 2009 - 12:26pm

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

1 Preheat oven to 350 degrees. Grease and flour a 9-inch tube pan with a removable bottom. 2 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. 3 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. 4 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. 5 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. 6 This recipe yields 1 cake, about 14 slices. 7 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."