Blueberry Crumb Cake

I've already shared with you in previous posts, my husband's fondness for Ina Garten.  Well, not Ina herself since he's never met her, but Ina's cooking.  At least what he sees on tv.  And what I've made for him.  So, needless to say, if I'm making one of her recipes he gets very excited.


So far, she's never steered us wrong.

I didn't have any fresh blueberries on hand but we have quite a stack of frozen blueberries hanging around so I decided to add those to this recipe and it worked very nicely.  I added them right before I put the batter in the pan, topped it with the streusel and whisked it into the oven.

This cake is rich, moist and delicious.  Perfect with a tall glass of milk. Or scoop of ice cream.  {I'd prefer the latter}

Blueberry Crumb Cake
source:  Ina Garten/Barefoot Contessa
makes 1 - 9" cake

For the streusel:
¼ cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ 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
½ teaspoon grated lemon zest
2/3 cup sour cream
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

Preheat the oven to 350 degrees. 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 one 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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