Blueberry Sour Cream Crumb Cake

This Blueberry Sour Cream Crumb Cake is a totally delightful way to enhance an already fabulous coffee cake by adding fruit to it and that's what this recipe is all about fruits, and crumb cakes.


Crumb cakes are an all-time favorite with a yummy topping on cakes or muffins and you can do both with this one delicious batter in this recipe.


A tender cake with sour cream, using easy simple pantry ingredients and any kinds of fruit you like not just blueberries!



We happen to be big blueberry fans so do try our muffins grilled, recipe, and we always make sour cream blueberry bars, blueberry flan, and blueberry lemon loaf bread all year long while they are in season!


If you want a delicious breakfast coffee cake or muffin you just found the perfect recipe right here everyone loves this addicting and yummy cinnamon topping.


This simple basic recipe is so versatile, can be made all year long with whatever seasonal fruits are available from berries to apples in fall.


The cake-like quick bread is really a combination of both, a heavier cake but perfect in any pan you decide to bake the recipe in.


Scroll down to get this printable recipe.

Easy and Homemade Scratch Cake Steps

These are simple steps and proven to be effective for years by just combining wet and dry ingredients gently for the best results.


Over mixing will ruin the tenderness of the cake/quick bread, so please read the recipe before starting to mix the ingredients together.


Blueberries are placed on top with the crumb topping to ensure a delicate tender cake before baking and not folded in the batter.

Ingredients You Will Need To Make

Scroll down to the recipe card for exact measurements

• flour
• baking powder
• salt
• egg
• sugar
• butter
• baking soda
• sour cream
• blueberries or other fruit washed and blot dry with a paper towel
• Top with this mixture below:
• granulated sugar
• cinnamon
• flour
• butter

Tips

• use parchment paper to line pans is a best practice for us
• keep the cake in the refrigerator to prevent mold on any fruits lightly covered
• use the toothpick method in the center to make sure it's finished baking
• use any sized small baking dish
• recipe can be doubled
• always wash and blot fruit dry first before adding
• use softened butter for the topping not melted
• if the crumb mixture is too soft then add more flour not sugar
• the muffins taste terrific grilled with butter
• the crumb topping can be left off for a plain cake of muffin
• the cake is great served with whipped cream

Fruit Substitution Suggestions

1. Diced Mango
2. Chopped Apples
3. Diced Fresh Cherries
4. Diced Peaches
5. Chopped Pears
6. Raspberries
7. Blackberries
8. Strawberries chopped

Tools You Will Need

• Mixing bowl
• Spatula
• Measuring spoons
• Measuring cups
• Paper towels
• Cupcake/muffin tins or baking cake pan
• Cooking spray
• Ice cream scoop if making muffins

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Trying Other Fruits

These cake or muffins are great with so many fruits but remember to always blot the fruit dry to avoid discoloration in the batter and make it dense and not cook correctly.


These also freeze well, just place them on a cookie sheet, freeze solid and place in freezer bags.


If you're making muffins instead use a muffin pan without liners and always put the fruits on top not folded in.


Let me know how you like the recipe, hope all my tips helped, I would love to hear your comments.

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American, French

Yield: 12

Author: Claudia Lamascolo

Blueberry Sour Cream Crumb Cake

This is a basic batter for crumb cake using fruit and a fabulous crumb topping that's great all year long, today's feature is blueberry sour cream!

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 1 cup sour cream
• 2 eggs
• 1/2 cup white sugar
• 1 stick (1/2 cup butter) softened
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup of blueberries (or other diced fruit suggestions see below):
• Topping:
• 1 cup all-purpose flour
• 2/3  cup brown sugar 
• 8 tablespoons salted butter softened
• 1- 1/2 teaspoons ground cinnamon or more to taste
• Mix together until crumbly then set aside to top cake batter or muffins before baking.
• Optional: 1/2 cup chopped walnuts, raisins, or a mixture added to the fruit suggestions
• Diced Mango
• Chopped Apples
• Diced Fresh Cherries
• Diced Peaches
• Chopped Pears
• Raspberries
• Blackberries
• Strawberries chopped

Instructions

1. Preheat the oven to 350 degrees.
2. Prepare your pan either with a 12 x 7 rectangular pan, muffin pan, square 9 x 9, or similar in a sized pan with parchment paper or oil sprayed.
3. In a large mixing bowl, place all wet ingredients in the bowl and mix them together.
4. In another bowl add all the dry and whisk to combine evenly.
5. Slowly add all the dry and mix with wet ingredients until a thick batter is evenly blended do not over mix the batter.
6. Place batter in a prepared pan.
7. Top with fruit and topping mix.
8. Bake in 350 preheated hot oven until brown around 25 minutes. 
9. Use the toothpick method in the middle to check for completed baking.

Nutrition Facts

Calories

289.09

Fat (grams)

8.28

Sat. Fat (grams)

2.59

Carbs (grams)

51.01

Fiber (grams)

3.41

Net carbs

47.60

Sugar (grams)

29.89

Protein (grams)

5.28

Sodium (milligrams)

211.53

Cholesterol (grams)

42.31

https://www.whatscookinitalianstylecuisine.com/2011/06/blueberry-sour-creme-fraiche-muffins.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

Created using The Recipes Generator

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Recipes with Blueberries We Love

Blueberry Sour Cream Cake

Blueberry Cookies

Blueberry Crumble Bars

Blueberry Cake Mix Muffins

Blueberry Skillet Cake

One Pan Blueberry Scones

Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2021.