This Martha Stewart Blueberry Crumb Cake is a rich and tender recipe, which includes fresh blueberries and sour cream. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.
Martha Stewart Blueberry Crumb Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sour cream
- 3 cups blueberries
- Crumb Topping
- Confectioners’ sugar, for dusting
How To Make Martha Stewart Blueberry Crumb Cake
- Preheat oven and prep pan: Preheat oven to 350°F. Butter a 13-by-9-inch baking pan.
- Sift dry ingredients: In a medium bowl, sift together flour, baking soda, baking powder, and salt.
- Cream butter and sugar: In a stand mixer with paddle attachment, cream butter and granulated sugar for about 4 minutes, until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time until fully incorporated. Mix in the vanilla extract.
- Add flour and sour cream: Add the dry ingredients and sour cream to the wet mixture. Beat just until combined.
- Fold in blueberries: Gently fold in 2 cups of the blueberries.
- Transfer to pan and add topping: Spoon the batter into the prepared baking pan. Toss the remaining 1 cup blueberries with the crumb topping and sprinkle it evenly over the batter.
- Bake and cool: Bake for 50 to 60 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool completely.
- Serve: Dust with confectioners’ sugar before slicing and serving.
Recipe Tips
- How to keep blueberries from sinking: Tossing with the crumb topping helps distribute them more evenly on top.
- Can I use frozen blueberries? Yes, no need to thaw—just fold them in gently.
- Can I make this ahead? Yes, it tastes even better the next day.
- What if I don’t have sour cream? Use plain Greek yogurt as a substitute.
- How to slice cleanly: Let the cake cool completely before slicing.
What To Serve With Blueberry Crumb Cake
This rich cake is perfect for brunch or dessert:
- A hot cup of coffee or tea
- Whipped cream or vanilla yogurt
- Fresh fruit on the side
- A drizzle of lemon glaze
How To Store Blueberry Crumb Cake
Room Temperature: Store covered for up to 2 days.
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual slices and freeze for up to 3 months. Thaw at room temperature.
Blueberry Crumb Cake Nutrition Facts
- Calories: ~360 per serving
- Fat: 16g
- Carbohydrates: 48g
- Protein: 5g
- Sugar: 28g
- Fiber: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different fruit?
Yes, try raspberries, blackberries, or diced peaches.
Do I need to refrigerate leftovers?
Not for short-term storage, but refrigerate for longer freshness.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend for best results.
What’s the best way to serve this cake?
At room temperature or slightly warmed with a dusting of sugar.
Try More Recipes:
- Martha Stewart Blueberry Coffee Cake
- Martha Stewart Blueberry Cheesecake Icebox Cake
- Martha Stewart Blueberry Cake
Martha Stewart Blueberry Crumb Cake
Description
A tender and rich blueberry crumb cake made with sour cream and topped with a sweet crumble.
Ingredients
Instructions
- Preheat oven to 350°F and butter a 13×9-inch pan.
- Sift flour, baking soda, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Mix in dry ingredients and sour cream until just combined.
- Fold in 2 cups of blueberries.
- Transfer to pan and top with remaining blueberries and crumb mixture.
- Bake 50–60 minutes until a toothpick comes out clean.
- Cool completely and dust with powdered sugar.