Thursday, June 17, 2010

Blueberry Crumb Cake

Since blueberries are now abundant in grocery stores, I figured it was about time to do some baking once I got bored of eating them by themselves. I began doing some recipe searching on food network and came across this recipe by Ina Garten (aka "The Barefoot Contessa.") Though she may not be the most exciting host to watch on tv, I've always found her recipes to be a success. The cake is a buttery, moist base and has a nice hint of lemon zest along with the blueberries. And, to top it off, a wonderful crunchy streusel- love it! This can serve as either a coffee cake or dessert (depending on the crowd you may be entertaining.) 





Streusel Topping: 
1/4 c. white sugar 
1/4 c. brown sugar 
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/3 c. all purpose flour 
1 stick unsalted butter, melted 
1/2 c. chopped pecans (optional)

Cake: 
6 tbs. unsalted butter, softened 
3/4 c. white sugar 
2 eggs 
1 tsp. pure vanilla extract 
1/2 lemon, zested 
2/3 c. sour cream 
1 1/4 c. all purpose flour 
1 tsp. baking powder 
1/4 tsp. baking soda 
1/2 tsp. kosher salt 
1 c. fresh or frozen blueberries 

  • Preheat oven to 350 degrees and grease a springform or cake pan. 
  • For streusel, stir together sugars, cinnamon and nutmeg in a small mixing bowl. 
  • Add flour and pecans (if using); stir to combine. 
  • Add melted butter and stir to combine until pea size crumbles form. Set aside. 
  • For the cake, cream softened butter and sugar in the bowl of an electric mixer until pale and fluffy, about 4-5 minutes. 
  • Reduce speed to low and add eggs one at a time, mixing well after each addition. 
  • Add vanilla, lemon zest and sour cream. Mix to combine. 
  • In a separate mixing bowl, whisk together flour with powder, soda and salt. 
  • Gradually add flour mixture to electric mixer and mix gently to incorporate. 
  • Once mixed, fold in blueberries with a spatula. 
  • Pour cake mixture into greased pan. Sprinkle streusel over top of cake in an even layer. 
  • Bake 45-50 minutes or until the cake's center is set. 

No comments:

Post a Comment