April 27, 2010 Comments Off on Blueberry Crumb Pound Cake
This is a monster of a cake, if you want to make a smaller size you can cut the recipe in half and bake it in a loaf pan. You can also experiment with your favorite fruits. I think because of the texture of the cake berries work best. My first instinct was to use strawberries but one of my taste testers is allergic. So blueberries won.
Blueberry Crumb Pound Cake
1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
7 tablespoons unsalted butter, melted
Make the topping:
In a medium bowl, stir together the flour, sugars, cinnamon, and salt. Add the melted butter and mix with a fork, stirring until the butter is fully absorbed by the dry ingredients. Make sure to break up any large pieces. Set aside.
2 sticks butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until smooth. Add the baking soda and flour to the creamed mixture. Add 1 egg at a time and beat until mixed then add the vanilla. Gently fold in the blueberries and pour the mixture into a greased and floured tube pan. (Note: I never do this I use cake release it works better to me)
Bake for 35 minutes then remove the cake from the oven and gently press the crumb topping on top of the cake. Put the cake back into the oven and bake for another 45 minutes or until a tooth pick comes out clean. Cake should bake for a total of 1 hour and 20 minutes.