How To Make Blueberry Crumb Cake!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often more affordable and available year-round.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a different flavor profile.

Measure out 3/4 cup of sugar into a bowl.

Add 6 tablespoons of room temperature butter to the sugar and beat together until light.

Add 2 eggs one at a time, beating after each addition.

Mix in 1 teaspoon of fresh lemon zest, 1 teaspoon of vanilla extract, and 2/3 cup of sour cream.

In a separate bowl, combine 1 and 1/4 cups of flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt, whisking together.

Slowly add the dry mixture to the wet mixture in about three additions, mixing until smooth.

Fold in 1 cup of wild blueberries until combined, noting that the batter will turn a lavender color.

For the crumb topping, mix together 2 tablespoons of sugar, 3 tablespoons of light brown sugar, 1/4 teaspoon of cinnamon, a dash of nutmeg, and 1/3 cup of oats in a bowl.

Add 4 tablespoons of melted butter to the crumb mixture and mix with a fork until combined.

Add 1/4 cup and 2 tablespoons of flour to the crumb mixture and mix until it resembles coarse crumbs.

Divide the batter evenly between two 6-inch buttered and floured cake rounds (or one 9-inch cake pan).

Sprinkle the crumb topping evenly over the batter in the pans.

Bake at 350°F for about 40 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens