Blueberry Cardamom Crumb Cake Blueberry Cardamom Crumb Cake recipe Blueberry Cardamom Crumb Cake process Blueberry Cardamom Crumb Cake

Blueberry Cardamom Crumb Cake recipe I don’t bake enough delicious breakfast dishes on the weekends. I had my fling with baked oatmeal, and then savory bread pudding, but now I feel like there hasn’t been another ‘thing’ to get me excited about mustering up the energy on a Sunday morning to put effort into baking. That was until I realized I actually liked crumb cake. My mom owned a coffee cart in the airport where I grew up. We had ginormous coffee bags delivered to the house every other day. They sat in the front near the door until she took them to work. As a child I thought coffee was gross, and I thought it stunk. The whole house constantly smelled like coffee, and I smelled like coffee. I hated it. I also ate a lot of what I thought were chocolate covered raisins which turned out to be chocolate covered coffee beans. I was under the impression that crumb cake only ever meant coffee crumb cake. So crumb cake was always something I never thought I would like. Even as an adult I don’t really like coffee up in my stuff unless I am actually drinking coffee. So when I realized how much of a naïve dumb dumb I was being about crumb cakes, I tried this Blueberry and Cardamom Crumb Cake and was like whoa. Ok. I like crumb cake. That’s neat. That means it is another delicious baking breakfast dish that needs to be experimented with. Yay. This should probably be added to your Sunday baking situations, it is to mine.

♥ Teri

Blueberry Cardamom Crumb Cake
Makes 1 (8”x8”)

1/2 cup light brown sugar
1/3cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
4 tablespoons cold butter, cut into small cubes
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cardamom
4 tablespoons unsalted butter, unsalted
3/4 cup superfine sugar (granulated is fine)
1 large egg, lightly beaten
1/2 cup sour cream
2/3 cup buttermilk
1/2 teaspoon vanilla extract
1 1/4 cups fresh blueberries

1. Preheat oven to 375˚F. Lightly grease a 8”x 8” baking dish with butter and set aside.
2. For streusel: In a small mixing bowl combine all dry ingredients and toss together. Cut in cold butter and crumble together using the back of two forks or your fingers until a fine mealy texture forms. Set in refrigerator until ready to use.
3. In a mixing bowl, whisk together flour, baking powder, cinnamon, salt, and cardamom. Set aside.
4. In a stand mixer fitted with a paddle attachment, beat together butter and sugar.
5. Add egg and continue to beat. Scrape down sides of bowl and add sour cream and buttermilk and beat together until fully incorporated.
6. Stir flour mixture into wet mixture and beat until just combined. Stir in vanilla extract and fold in blueberries.
7. Pour mixture into prepared baking dish and set aside.
8. Sprinkle chilled streusel over top of cake and bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the crumb cake.
9. Allow to cool before cutting and serving.