Blueberry Crumb Cake

When I see the photos of the blueberry cake, I am very sad. Not because they are some of the last photos I took with my point and shoot camera (I just got a new DSLR camera). But because the cake is all gone and I can’t have another piece. This cake is one of the best I’ve ever had and what makes it even better is that it’s a lightened up recipe.

I must stress to you that when it comes time to check the cake, there must be crumbs on your toothpick. It will continue to bake a bit once it’s removed from the oven. Doing this will ensure that you will have a very moist and delicious cake.

Now, go make your shopping list and be sure to get everything you need to make this cake. That is my plan for the weekend. I must have another piece of the cake, STAT.

Healthier Blueberry Crumb Cake:

  • 1 1/2 cups (7 1/2oz) all-purpose flour
  • 1/2 cup (2 1/4oz) whole-wheat flour
  • 3/4 cup packed (5 1/4oz) light brown sugar
  • 1/2 cup (3 1/2oz) granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 6 tbs (3/4 stick) unsalted butter, melted and cooled
  • 1 cup lowfat sour cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1 tsp ground cinnamon
  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat an 8-inch square baking pan with baking spray. 
  2. Pulse the all-purpose flour, whole wheat flour, 1/2 cup of the brown sugar, granulated sugar, salt, baking powder, and baking soda together in a food processor to combine. (You should be able to do all this with an electric mixer or stand mixer also but I have not tried it.) With the food processor running, add 5 tbs of the melted butter and process until the flour mixture looks sandy. 
  3. Transfer 1/4 cup of the flour mixture to a medium bowl and set aside for the topping. Add the sour cream, egg, and vanilla to the flour mixture in the food processor and pulse until the mixture just comes together, about 8 pulses. (Do not overmix) If using a stand mixer, stir on low till just combined.
  4. Transfer the batter to a large bowl (or keep in the stand mixer bowl) and gently fold in the blueberries with a rubber spatula. Scrape the batter into the prepared pan and smooth the top. 
  5. Stir the remaining 1/4 cup brown sugar and cinnamon into the reserved flour mixture. Add the remaining 1 tbs melted butter and toss gently with a fork until incorporated and some larger pea-sized crumbs have developed. Sprinkle the crumb mixture evenly over the batter. 
  6. Bake until the topping is golden brown and a toothpick inserted into the center of the cakes comes out with just a few crumbs attached. 30-35 minutes, rotating the pan halfway through baking. 
Serves 12.
Per Serving – Calories: 240 Fat: 7g Sat Fat: 4g Chol: 35mg Carb: 38g Protein: 3g Fiber: 1g Sodium: 170mg
Source: Slightly adapted from Americas Test Kitchen Healthy Family Cookbook