Blueberry-Ginger Crumb Cake

Blueberry-Ginger Crumb Cake

The crumbly top and ginger flavor make this delicious cake. Use the plumpest, fattest blueberries you can find!


Crumb Topping

  • 1 cup all-purpose flour
  • cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup cold butter cubed


  • ½ cup finely chopped crystallized ginger
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 2 cups all-purpose flour (plus ½ Tablespoon)
  • ¼ cup butter softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • ½ cup sour cream
  • 1 cup fresh blueberries


Prepare Crumb Topping

  • Stir together flour, sugar, and salt in a medium bowl; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use.

Make the Cake

  • Preheat oven to 350°. Combine crystallized ginger, baking powder, salt, cinnamon, baking soda, and 2 cups of flour in a food processor; process until ginger is very finely chopped and mixture is well combined, about 2 minutes. Set aside. Beat butter with a standard mixer fitted with a paddle attachment on medium speed until creamy, 1 minute. Gradually add granulated and brown sugars, beating until light and fluffy, 4-5 minutes. Add eggs, 1 at a time, beating until just combined after each addition. Beat in vanilla for 10 seconds. With mixer running on low speed, gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture, beating until just combined after each addition. Toss together blueberriess and remaining ½ Tablespoon flour in a bowl. Spoon into a greased (with shortening) and flour 10" cast-iron skillet. Smooth batter into an even layer using an offset spatula. Sprinkly evenly with Crumb Topping. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Transfer to wire rack. Cool 30 minutes and serve warm, or cool completely, about 1 hour.


Recipe from Southern Living Magazine