Treat Tuesday-Blueberry-Ginger Crumb Cake

This is the perfect crumb cake with big, juicy blueberries, bold ginger flavor, and a wonderful crumb topping! My eye was drawn to this cake as we slowly inch towards summer, thinking of all the great berries that are available in the store this time of year. Grab a couple pints of blueberries and start baking this treat!

Start by making the crumble which is flour, sugar, and really cold butter cut into small cubes. Using a pastry blender, cut in the butter until the flour mixture is nice and crumbly. Cover and place in the refrigerator until ready to use.

The ginger flavor comes from using crystalized ginger. I have walked by this package in the store for years, wanting to try it! It looks similar to Orange Slices Candy which I love. Upon sampling the crystalized ginger, I quickly realized this is not the same as the orange slices! It is bitter and has a super strong ginger flavor, not meant to be consumed on it’s own, at least not for my palate!

Chop the ginger before you put it into the food processor. You really want to grind it up finely to achieve a nice ginger flavor in the cake but you don’t want to bite into a piece of this ginger!

Add the ginger, baking powder, salt, cinnamon, baking soda, and flour into the food processor and process about 2 minutes.

Next in the bowl of a stand mixer, blend softened butter, granulated and brown sugars until nice and fluffy. Add vanilla. Then mix in the flour mixture alternately with sour cream.

The blueberries are combined with flour to keep them from sinking to the bottom of the batter, then gently mixed in.

The blueberry mixture is poured into a cast iron pan.

Sprinkle the crumb topping evenly over the batter.

Bake for 50-55 minutes until golden brown and then cool before cutting.

This is a great cake to follow up a fun summer meal with family and friends!

BLUEBERRY-GINGER CRUMB CAKE



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