Active time: 15 minutes Start to finish: 1 1/4 hour
• This crumb cake is best eaten the day it is made.
Recipe information
Total Time
1 1/4 hours
Yield
Make 8 to 12 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Whisk together flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Blend 1 1/2 sticks butter into flour with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Step 3
Transfer 1 1/2 cups flour mixture to another bowl for crumb topping. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar to crumb topping, then blend with your fingertips until large lumps form.
Step 4
Whisk together eggs, sour cream, and vanilla, then add to remaining flour mixture, stirring until just combined. Fold in blueberries and spread batter, distributing berries evenly, in a buttered 13- by 9- by 2-inch baking pan. Sprinkle batter evenly with crumb topping.
Step 5
Bake in middle of oven until cake is golden and a wooden pick or skewer inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan on a rack 20 minutes before cutting.
