6 Videos | Photo: Blueberry Crumb Cake Recipe
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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By CPAP
New York, NY
on April 28, 2012
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This was an amazing cake! The only problem I had was with the crumble. When I mixed the ingredients it wasn't as crumbly as in the video. It was much smoother because of which it was a lot more in volume and hence a good part of it did not set on the cake after baking. Maybe it needs more butter or less flour. The cake was still absolutely delicious!!
By JO'N
on April 28, 2012
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This is the first Ina recipe I ever made and it turned out terrific. My tip is that I use frozen blueberries in the cake mix - they don't split or bleed if frozen. (I also do the same with blueberry muffins. Thanks everyone for your comments and tips, I find them very useful.
By O.C.Momof3
Dana Point, CA
on April 27, 2012
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Wonderful crumb cake! Moist, delicious. I have made it twice now. The first time exactly as written except that I baked it in a 9" springform pan to make extracting it easier--it worked great! The second time I added a little more lemon zest and, this might sound crazy but, doubled the crumb topping. We have an old family recipe for a crumb cake that has almost equal parts cake to crumb topping that everyone just loves so I tried it with this cake--it was awesome! If you tend the enjoy the crumbs best try it!
Read all 386 reviews