Blueberry Crumb Cake

Show: Barefoot ContessaEpisode: Weekend Lunch

Rated: 5 stars out of 5Rate itRead users' reviews (191)

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
Debbie anytown, CA 02-07-2010
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Delicious!
Rated: 5 stars out of 5

I too didn't have any lemon and used orange rind , but I also didn;t have any regular flour, so I uses wheat flour and it... turned out great! "another keeper from Ina!Read more
recipe Blueberry Crumb Cake
Melanie Ft. Lewis, WA 01-24-2010
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Wonderful and a hit with the kids!
Rated: 5 stars out of 5

This was so light, sweet, and satisfying. The perfect breakfast cake, The only changes I made was to substitute vanilla... yogurt for the sour cream and I used orange zest instead of lemon because I didn't have any on hand. I have a feeling that the vanilla yogurt probably was an improvement to create an even more dynamic vanilla flavoring throughout the cake. Although, I think the lemon zest would have been a better compliment to the blueberry than orange zest. I have 4 boys and they all enjoyed this very much. It is rare that I can find things that please everyone. This was a hit!Read more
recipe Blueberry Crumb Cake
Rommy Westminster, CA 01-21-2010
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EASY, PERFECT AND DELICIOUS
Rated: 5 stars out of 5

Very easy to follow recipe. I made it without the streusel and it was still perfect and moist. My husband and 2 kids eat the... whole thing in one sitting!. Give it a try, the sour cream makes it so smoth you will love it. Thanks Ina you are the best!Read more
recipe Blueberry Crumb Cake
Angelina san francisco, CA 01-18-2010
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Smells and Tastes GREAT
Rated: 5 stars out of 5

This recipe was so fantastic. It was pretty simple too. Out of all the baked goods I've ever made this was probably my fave... (and I'm a chocoholic!). The smell of this cake in the oven filled my whole house. It was mouth watering. Love at first bite. *the only changes I made were adding more sugar to the streusel and a pinch of cinnamon to the batter. When I was making the streusel I tried it and I felt that it wasn't sweet enough, so I added a little extra sugar. Also I ran out of butter for the batter so I had to use 2 tablespoons of earth balance spread. It came out just perfect. Not too sweet but definitely not bland. The blueberries were wonderful as well. They did sink to the bottom but it didn't even matter. It was nice to see all the layers of flavor. I didn't have a 9 inch cake pan so I just used a rectangle 9 by 13, it worked just fine. I can't wait to make this recipe again. I think next time I'll try with raspberries maybe. THANKS INA!!!Read more
recipe Blueberry Crumb Cake
Justin Indianapolis, IN 01-12-2010
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Amazing
Rated: 5 stars out of 5

I just made this cake and it was super moist! I loved it!
recipe Blueberry Crumb Cake
Diana Waltham, MA 01-10-2010
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Yummeeee!!
Rated: 5 stars out of 5

Ina - This blueberry crumb cake is the best !! I made for dessert tonight and everyone loved it. We cut this cake into... 8ths, the slices were huge !! We all gorged. Back to the diet tomorrow. . . . Read more