Blueberry Crumb Cake

Show: Barefoot ContessaEpisode: Weekend Lunch

Rated: 5 stars out of 5Rate itRead users' reviews (180)

Cook Time:
40 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 8 min
Inactive Prep: --
Cook: 40 min
Total:: 48 min

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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

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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Comments & Reviews

recipe Blueberry Crumb Cake
Tara Torrance, CA 11-20-2009
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Too Sweet?
Rated: 4 stars out of 5

I made this recipe not too long ago, following exactly what Ina did, and it turned out beautifully. However, once my family... and I began to eat it, it seemed a little too sweet and not enough of the other blueberry and lemony tastes. Could I have done something wrong?Read more
recipe Blueberry Crumb Cake
null null, null 11-09-2009
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OMG FABULOUS!
Rated: 5 stars out of 5

The cake part is so light and moist! The topping is fantastic!!! My husband who "doesn't like blueberries" ate half the... cake. I also made it for company and everyone loved it! This one is definitely a hit!! (Also, I make it in an 8in round cake pan (that's all I have) and it just fits.)Read more
recipe Blueberry Crumb Cake
William Kingston, TN 11-01-2009
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The best crumb cake recipe!!
Rated: 5 stars out of 5

I have made with the blueberries, but this recipe is so adaptable to any fruit, from bananas to peaches. My favorite is... tidbit pineapple. So moist and delicious and the crumb top is perfect. Read more
recipe Blueberry Crumb Cake
Sandra Del Rio, TX 10-29-2009
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AWESOME!!
Rated: 5 stars out of 5

I don't usually rate recipes online...in fact, this is a first for me. But as easy and delicious as this cake is, I thought... it deserved all the recognition it can get!! Both my husband and I were WOWED with how moist and tasty this cake was. Keep in mind, he's not a "sweets" eater, so for him to say "it's a keeper" is really something! Thanks Ina...Read more
recipe Blueberry Crumb Cake
null null, null 10-16-2009
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Very Moist Cake
Rated: 4 stars out of 5

The recipe was very easy to follow. I used frozen blueberries, which was just fine. I left out the lemon zest in the cake,... not a big fan of it. The crumb topping did not turn out very crumbly, but it tasted very good. Also, I used a glass 8 x 8 square pan, which was perfect. The 9 inch pan would have been way too small. The cake was extremely moist! I would certainly make it again, it's perfect for brunch. Read more
recipe Blueberry Crumb Cake
Sue Columbia, MO 10-14-2009
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Divine
Rated: 5 stars out of 5

My husband came home from work and the aromas of this crumb cake hit him in the face when he walked through the back door. ... He could hardly wait for me to slice him a piece. We both agreed this is ONE AWESOME CRUMB CAKE!!!! Made it per the recipe except I did add a little flour on the blueberries to keep them from sinking to the bottom of the pan. You can't go wrong with an Ina Garten recipe. I just love her show - and recipes.Read more