Tuesday, March 9, 2010

Blueberry Crumb Cake

Hooray! Another Blueberry Cake for you!

I have to find some way to use all the frozen berries from the fall in my freezer.

I've made muffins from this recipe twice since I first made this cake. They are unbelievably moist with tender studs of berries. Perfect.

I'm beginning to see what people mean when they rave about Ina Garten's recipes.

Blueberry Crumb Cake by Ina Garten, found on the Food Network Site

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


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.

When I made it for the Restaurant, I doubled the recipe, and used a 10-in springform pan for most of the batter. I made four muffins with the remaining batter. I'm sure you could use almost any fruit in the recipe- raspberries, nectarines, strawberries, cherries, whatever!

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