Classic Blueberry Crumbcake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 10 tablespoons unsalted butter, room temperature,plus more for the pan
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sour cream
• 3 cups blueberries
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon coarse salt
• 1/2 cup packed light brown sugar
• 1 1/2 cups all-purpose flour
• 12 tablespoons unsalted butter, room temperature
• confectioners' sugar, for dusting

Recipe

• 1 crumb topping: in a medium bowl, combine cinnamon, salt, sugar, and flour; cut in the butter using your hands, 2 knives, or a pastry blender until well combined and crumbly.
• 2 preheat oven to 350 degrees f.
• 3 sift together flour, baking soda, baking powder, and salt into a bowl, set aside.
• 4 butter a 9-inch square baking pan, set aside.
• 5 in the bowl of electric mixer fitter with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes.
• 6 add eggs, 1 at a time until well combined.
• 7 add vanilla, and beat until combined.
• 8 add reserved flour mixture and the sour cream, and beat just until well combined.
• 9 fold in 2 cups blueberries.
• 10 spoon batter into prepared pan.
• 11 toss remaining cup blueberries with the crumb topping.
• 12 sprinkle the crumb topping over cake.
• 13 bake until golden brown and cake tester comes out clean, 50 to 60 minutes.
• 14 dust with confectioners' sugar before serving.