The Secret to the Best Bakery-Style Blueberry Crumb Cake

👩‍🍳 Instructions

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   1. Make the Crumble: In a medium bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1 tsp cinnamon. Add the cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form, with some pieces remaining pea-sized. Refrigerate while you prepare the cake.
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   2. Prepare for Baking: Preheat oven to 375°F (190°C). Grease and lightly flour a 9-inch square baking pan.
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   3. Whisk Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
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   4. Cream Butter and Sugar: In a large bowl with an electric mixer (or stand mixer with paddle attachment), cream together the softened butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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   5. Combine Wet and Dry: Gradually add half of the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stir in the sour cream, then add the remaining dry ingredients, mixing until just a few streaks of flour remain. Pour in the milk and mix until the batter is smooth but do not overmix.
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   6. Prep Blueberries: In a small bowl, gently toss the blueberries with 1 tablespoon of flour until coated.
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   7. Assemble Cake: Pour about half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the floured blueberries over the batter. Carefully spoon the remaining batter over the blueberries and spread it out gently. Distribute the remaining blueberries over the top. Retrieve the chilled crumble topping and sprinkle it evenly over the entire surface of the cake.
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   8. Bake: Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake (avoiding a blueberry) comes out clean. The top should be golden brown and the crumble crisp. If the crumble browns too quickly, loosely tent with foil for the last 10-15 minutes.
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   9. Cool: Let the cake cool completely in the pan on a wire rack before slicing and serving. This allows the cake to set properly and enhances its texture.