Blueberry Crumb Cake

blueberry crumb cake

I made this dessert a couple of weeks ago when we had the sister missionaries over for dinner. (Check out more about the LDS missionaries here) They got to be my ginny pigs for the new dessert. They said it was super good. It really was so good, so it passed the test, and I get to share the recipe with you all. Enjoy!!
Crust:
½ c butter, melted and cooled to room temperature
½ c light brown sugar
1½ c flour
½ t baking soda
½ t baking powder
¼ t salt
Filling:
2 c fresh blueberries
¾ c sugar
2 t cornstarch
1 T lemon juice
½ c sour cream
¼ c sugar
1 T flour
1 egg
½ t vanilla extract
Instructions
1. Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
2. Make the crust by whisking together in a medium bowl the flour, brown sugar, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
3. Reserve ¾ cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
4. Combine the fresh blueberries, sugar, cornstarch, and lemon juice in a small bowl until the combined and set aside.
5. For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8×8 pan.
6. Spoon the fresh blueberry mixture evenly over the sour cream.
7. Sprinkle your reserved ¾ cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and serve into squares. Store in the refrigerator up to 3 days.


Related posts: