Blueberry Crumb Cake Cobbler

Blueberry Crumb Cake Cobbler

By: Silvana Nardone

Posted on: October 16, 2013

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Makes: 9 large or 16 small squares, For the streusel:, ½ cup Gluten Free Cereals - Cinnamon Heaven , crushed, ½ cup sugar, ¼ cup Silvana’s Kitchen All-Purpose Gluten-Free Flour, ½ teaspoon cinnamon, 4 tablespoons cold unsalted butter, cut into pieces, For the cake:, 2 cups Silvana’s Kitchen All-Purpose Gluten-Free Flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ¾ cup (1½ sticks) unsalted butter, 1 ¾ cup granulated sugar, 3 large eggs, at room temperature, 1 tablespoon pure vanilla extract, 1 cup sour cream, at room temperature, 1 cup fresh blueberries,


Make the streusel: In a medium bowl, whisk together the cereal, sugar, flour and cinnamon. Add the butter and using a fork, blend together until coarse crumbs form.

Make the cake: Preheat the oven to 350º and grease a 9-inch square pan. In a small bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl and using an electric mixer, beat together the butter and sugar on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium-low and gradually beat in the eggs and vanilla until combined. Reduce the speed to low and alternating, gradually add in the flour mixture and sour cream until just combined. Add about three-quarters of the batter to the prepared pan, scatter over half of the streusel mixture and the blueberries. Using an ice cream scoop, top with the remaining batter and streusel mixture. Bake until a toothpick inserted in the center comes out clean, about 50 minutes.