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Brooklyn Blueberry Crumb Cake Recipe

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This recipe for Brooklyn Blueberry Crumb Cake, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Diefenthaler
Added: Sunday, July 1, 2007


1/4 c sugar
1/2 c light brown sugard, lightly packed
1 tsp cinnamon
pinch ground nutmeg
1/2 c (1 stick) butter, melted
1 1/2 c flour

6 T (3/4 stick) butter, at room temperature
3/4 c sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp grated lemon zest
2/3 c sour cream
1 1/4 c flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cu blueberries

Preheat oven 350. Butter and flour 9 in round baking pan.
For the streusel, combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in melted butter and then the flour. Mix well and set aside. For the cake, cream the butter and sugar with electric mixer on high for 4 to 5 min, until light. Reduce the speed to low and add eggs one at a time. Then add the vanilla, lemon zest and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mix on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stire with spatula to be sure the batter is completely mixed. Spoon the batter into prepared pan and spread it out with a knife. With your fingers, crumble the streusel topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve with sprinkled with confectioners' sugar.

Number Of Servings:
Number Of Servings:
8 or more




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