Blueberry Crumb Cake

Recipe Ingredients

1 cup	198g / 7oz	Butter
1 1/2 cups	297g / 10oz	Sugar
1 1/2 teaspoons	7.5ml	Cinnamon
3 1/2 cups	218g / 7.7oz	Flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
8 oz	227g	Sour cream
3		Eggs
2 teaspoons	10ml	Vanilla extract
2 cups	474ml	Fresh blueberries - washed and dried

Recipe Instructions

Preheat oven to 350 degrees. Grease and flour a 9-inch tube pan with a removable bottom.

Beat together butter, 1 cup sugar and cinnamon, continue beating until light and fluffy. Reduce mixer speed and beat in 2 cups flour until well blended and mixture is crumbly. Set aside 1 cup of crumbly mixture.

Mix remaining flour, baking soda, baking powder and salt until well blended. Add remaining 1/2 cup sugar, eggs, sour cream and vanilla. Increase mixer speed and beat for about 2 minutes, stopping to scrape the bowl as needed. Reduce mixer speed to low and mix in the flour mixture and mix until just blended.

Fold in 1 1/2 cups blueberries and spoon the batter into the prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top of cake, followed by the reserved crumbly mixture.

Bake for about 1 hour or until a cake tester comes out clean. Cool cake in pan for about 10 minutes before loosening from the sides of the pan with a knife. Carefully remove cake from pan by lifting up from the bottom. Cool completely on a wire rack, crumb-side up.

This recipe yields 1 cake, about 14 slices.

Description:

"Here's an easy to make cake that's perfect for a breakfast treat, a

pick-me-up with an afternoon coffee break or a homey dessert after

dinner."

Source:
Breakfast Recipes at http://www.fabulousfoods.com

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