Old-Fashioned Blueberry Crumb Cake Recipe
Prep Time:
55 minutes
Cook Time:
1 hour, 10 minutes
Servings:
12 Servings
Ingredients
  • ½ cup unsalted butter
  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar, packed
  • ⅓ cup chopped walnuts
  • ⅓ cup rolled oats
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar
  • ⅓ cup unsalted butter, softened
  • 1 large egg + 1 yolk, room temperature
  • 1 tablespoon vanilla extract
  • ½ cup full-fat sour cream, room temperature
  • ¼ cup amber maple syrup
  • 2 cups fresh blueberries
Directions
  1. Melt the butter for the crumb topping in a small saucepan over medium-low heat, swirling or stirring frequently (about 5 minutes).
  2. Once the butter is foamy and nutty-smelling, and brown flecks appear at the bottom of the pan, pour it into a heat-proof bowl and allow it to cool slightly.
  3. In a separate bowl, combine the flour, brown sugar, walnuts, oats, cinnamon, nutmeg, and sea salt.
  4. Pour in the slightly warm brown butter and toss with a fork until the mixture forms clumps. Set aside.
  5. Preheat the oven to 350 F.
  6. Spray an 8 x 12-inch baking pan with non-stick baking spray.
  7. Cut a piece of parchment paper to fit, with 2 sides long enough to hang over the edge of the pan. These will be used as handles to remove the cake after baking.
  8. In a medium bowl, whisk together the flour, baking powder, sea salt, and baking soda. Set aside.
  9. In a stand or other large mixer bowl, cream together the granulated sugar and softened butter until light and fluffy.
  10. Beat in the egg, yolk, and vanilla extract until fully incorporated.
  11. On low speed, mix in ⅓ of the flour mixture until combined.
  12. Scrape the sides of the bowl down and mix in the sour cream.
  13. Mix in another third of the flour, then the maple syrup.
  14. Add in the final addition of the flour mixture.
  15. Fold the blueberries into the batter by hand.
  16. Transfer the batter to the prepared pan, spreading it evenly to the edges.
  17. Distribute the crumb topping over the top.
  18. Bake the blueberry crumb cake for 40-45 minutes, or until a tester inserted into the center comes out clean.
  19. Cool the cake for at least 30 minutes in the pan on a rack.
  20. Carefully lift the cake out using the parchment overhang as handles.
  21. Cool completely, then slice and serve the old-fashioned blueberry crumb cake.