Blueberry Crumb Cake: Easy 9x13 Pan Recipe For Summer!
Indulge in the deliciousness of this New York style crumb cake packed with juicy blueberries and a hint of lemon zest. Baked in a 9x13 pan, this blueberry coffee cake is the epitome of simplicity and flavor. Perfect for blueberry enthusiasts like my dad, this easy recipe will have everyone coming back for seconds. Subscribe for more mouthwatering recipes like this Blueberry Crumb Cake!
For the full recipe and step by step instructions visit the blog:
https://www.bostongirlbakes.com/blueb...
Ingredients
For the crumb topping
1 cup packed light brown sugar (213 g)
1/2 cup granulated sugar (99 g)
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks, 227 g) unsalted butter melted
2 1/2 cups (300 g) all purpose flour
For the cake
2 1/2 cups (300 g) all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks, 170 g) unsalted butter room temperature
1 1/2 cups (296 g) granulated sugar
2 large eggs room temperature
1 1/4 cups plain greek yogurt (or sour cream)
1 teaspoon vanilla extract
2 cups blueberries
2 Tbsp lemon zest (about 2 lemons)
Instructions
For the topping: Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish.
Sift the flour, baking soda, baking powder, and salt into medium bowl.
Combine 1 tablespoon of the flour mixture and blueberries in a small mixing bowl. Set aside.
Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add greek yogurt, lemon zest, and vanilla extract and beat just until blended.
Add flour mixture in 3 additions, beating just until incorporated after each addition. Gently stir in the blueberries. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula.
Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. DO AHEAD Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.
Cut cake into squares and serve slightly warm or at room temperature.
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