How to make it

  • Preheat the oven to 375 degrees F. Butter an 8” square baking pan.
  • To make the crumble:
  • Combine the flour, brown sugar, cinnamon. With a pastry blender or two knives, cut in the butter piece by piece until the mixture resembles coarse crumbs.
  • To make the batter:
  • In a large bowl, with an electric mixer, beat the butter until creamy. Gradual beat in 1 cup of the sugar. When it becomes soft and fluffy add in the egg and the vanilla. Beat until smooth. Next, blend in the sour cream.
  • In another bowl, stir together the flour, baking soda and a pinch of salt. Stir this mixture into the butter and sugar mixture just to moisten; the batter will be thick and lumpy. Fold in 1 ½ cup of the blueberries (reserve ½ cup for sprinkling on the top) and pour into the greased baking pan.
  • Crumble the topping mixture over the batter, next sprinkle with ½ cup of reserved blueberries and 1 tablespoon of granulated sugar.
  • Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool for 20 minutes before cutting and serving.
  • Serve with fresh whipped cream or vanilla bean ice cream.

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