Blueberry Crumb Cake

Total Time:
48 min
Prep:
8 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • For the streusel:
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour
  • For the cake:
  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • Confectioners' sugar for sprinkling
Directions
For the cake:

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.


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4.8 497
This is a delicious cake! item not reviewed by moderator and published
I made this yesterday and it is gone by today and there are only 2 of us in the house. Need I say more? I made it in springform as others suggested and it worked out perfectly. It is not that sweet and I think next time I make it I will pack the brown sugar instead of loosely pack for the topping and see if that gives it the little extra sweetness I would like but still delicious as is. item not reviewed by moderator and published
Made this cake today and was very pleased how it turned out..not surprised, Ina's recipe are wonderful. I did leave it in the oven extra 15 mins though..cake came out of the pan in one piece and blueberries did not fall to the bottom as noted by others. A Winner! item not reviewed by moderator and published
I just made this today and it turned out perfect! It's so moist and not too sweet... I will definitely make this again. Hands down to Ms. Ina Garten! :) item not reviewed by moderator and published
Wonderful cake. I always cut down on sugar with every recipe....lemon zest good addition and I use a removable bottom cake pan.....don't want to lose any of the streusel by turning out of the type of pan Ina used. item not reviewed by moderator and published
Outstanding! My family loved it. The blueberries added a nice touch, too. Plus, the bit of nutmeg in the streusel really made it unique and delicious! One thing- the kosher salt didn't sift through, so I discarded it. It turned out wonderfully! I'm going to make this again! item not reviewed by moderator and published
Delicious! I recommend using a spring form pan as mentioned by other reviewers. My only quibble with the recipe is where it states the prep time is just 8 minutes ... takes me much longer than that, but the cake is worth it! item not reviewed by moderator and published
Not my kind of coffee cake! It's very dense despite being fully baked and the cake tester coming out clean. It's also very sweet. There are better crumb cake recipes out there that are lighter and less dense. item not reviewed by moderator and published
So moist and delicious. Thanks to the other reviewers who suggested to use a 9" springform pan and also to mix berries with a bit of flour to prevent them from sinking to bottom. Baked for 40 min. Will make again. Thanks Ina! item not reviewed by moderator and published
This is by far the best coffee cake I ever made! I followed the recipe and it was perfect. item not reviewed by moderator and published

Not what you're looking for? Try:

Blueberry Crumb Pie

Recipe courtesy of Food Network Kitchen