Stranger Foods

Blueberry muffin crumb cake

Serves 8 | Prep 10 mins | Cook 1 hr 15 mins

This Blueberry Muffin Crumb Cake is moist, tender and soft with juicy blueberries and a mountain of brown sugary crumbs! You'll flip for this decadent brunchtime treat!

Source: thedomesticrebel.com

Ingredients

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Imperial

x0.5

For the cake

¾ cups butter (softened)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup full-fat sour cream
2 cups all-purpose flour
1¼ teaspoons baking powder
½ teaspoons baking soda
½ teaspoons salt
1½ cups fresh blueberries

For the crumb

1 cup brown sugar
1¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ cups butter, melted

For the glaze

1½ cups confectioners' sugar
2 tbsp lemon juice
Zest of one lemon
½ teaspoons vanilla extract

Instructions

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°F

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Preheat oven to 175°C. Lightly grease the bottom of a 9" round springform pan with cooking spray. Place a parchment paper round down in the bottom of the pan, then liberally spray the bottom and sides of the pan again.
For the cake: In the bowl of a stand mixer, cream together the butter and sugar until fluffy and light, about . Beat in the eggs, one at a time, followed by the vanilla extract and the sour cream. Lastly, add in the dry ingredients until the cake batter comes together. Fold in the blueberries. Spread the batter into the prepared pan and smooth out the top.
For the crumb: in a medium bowl, combine the brown sugar, flour, cinnamon, and melted butter until moistened and crumbs form. Top the cake batter with the crumb topping - it will seem like a lot of crumb, but trust me, you'll want to use all of it!
Bake for or until a toothpick or cake tester inserted near the center comes out clean or with moist - not wet, crumbs. Cool completely.
Just before serving, make the glaze: in a small bowl, combine the glaze ingredients and whisk until smooth. Drizzle the glaze evenly over the top of the crumb cake.

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