Blueberry Crumb Cake

I have been making this Blueberry Crumb Cake for years. It's one of those no-fail staple recipes that you can confidently pull out at any time. I have even adapted the recipe to create my Strawberry Crumble Muffins, so if you're a fan of those, pull out your Cuisinart because this is sure to be your new fave!

This little number is perfect for a casual after dinner dessert with family, although I'm sure dinner guests wouldn't turn down a second helping either. This Blueberry Crumb Cake is perfectly moist with bursts of fresh and juicy blueberries throughout, and a sweet crumble topping.

Note: For the freshest flavour, store cake in the fridge until serving. Serve at room temperature or warm.

Ingredients:

2 1/4 cup flour

1 1/4 cup sugar

3/4 cup cold butter, cut into chunks

1 tsp baking soda

1 cup sour cream (full or low fat)

1 tsp baking powder

2 eggs

1 1/2 cup fresh blueberries, washed and dried

Directions:

1. Pour the flour, sugar, and butter into the bowl of a food processor. Using short and quick pulses, process ingredients until crumbs form. Remove 1 cup of mixture and set aside.

2. Place the sour cream in a small bowl. Stir in the baking soda until dissolved.

3. Add the sour cream and baking soda mixture to the processor bowl. Add in the baking powder and eggs. Process until just blended, about 8 seconds.

4. Gently stir in the blueberries by hand.

5. Pour the batter evenly into a lightly greased and floured 9" square baking pan. Top evenly with the 1 cup of reserved crumb mixture.

6. Bake at 375º for 40-45 minutes, or until a toothpick inserted into the centre of the bake comes out clean.

Listening To:

Fuck You-Cee Lo Green

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