Blueberry Crumb Cake-Recipe Review

I recently bought a flat of blueberries at an incredibly cheap price (yay summer fruit!) so I started hunting for recipes in which to use them. Lo and behold, I came upon a blog called Cookies and Cups and lucky for me, she had a beautiful looking blueberry muffin cake recipe. I used the recipe you'll find on the website but I added in about a 1/4 cup of sour cream to the batter.

This cake is the bomb! It baked up beautifully, high and golden. The crumb is dense like a muffin so it is hearty and would pair perfectly with tea or coffee as a breakfast treat. But the crumb topping is by far the best part. It is just the right amount of topping to cake ratio, which if you are a fatty like me you know that the correct ratio is important!

I urge you to make this cake and I think it would be luscious with fresh raspberries as well. Next time I make it I may experiment with other fruits...maybe diced peaches! I wish I had taken pictures of the full cake but it got eaten up quickly. This is literally the last piece!