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Blueberry Crumb Cake

August 15, 2008

As we near the end of my Week with the Barefoot Contessa, I realize that I’ve not yet posted about any of Ina’s fabulous desserts. How I could be so neglectful, I don’t know. I actually made this Blueberry Crumb Cake a few weeks ago to bring to a friend’s house for a girls night dinner but had yet to blog about it. And truthfully, I don’t know why I kept putting it off because this cake was just so great. The crumbs were perfect – holding together well with good crunch – and the cake itself was moist, flavorful, and full of delicious in-season blueberries. Growing up in New York, I had a lot to compare this cake to and it definitely stands right up there with some of the best crumb cakes I’ve ever had. I wouldn’t at all feel bad about substituting this cake with one of my family’s favorite in the Entemann’s Ultimate Crumb Cake.

The whole recipe was a simple one and the only part I struggled with was getting the cake out of the cake pan without losing the crumbs. If I had a 9″ spring form pan, I would have use that but instead I flipped the cake upside down on to a plate that was larger than the circumference of the cake and then flipped it right side up onto a cooling rack. Worked fine with no issues.

Blueberry Crumb Cake

source: Ina Garten, Barefoot Contessa at Home

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.

8 Comments leave one →
  1. August 15, 2008 10:00 am

    Amazing timing; I was literally just online looking around for a great blueberry crumb cake recipe, when this came into my Google Reader. I’m taking that as a sign that this is the one!

  2. August 15, 2008 10:31 am

    This looks delicious! Yum!

  3. August 15, 2008 2:57 pm

    I love the crumblies all around it!

  4. August 20, 2008 9:05 am

    This looks delicious! I love crumb cake.


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