Monday, June 8, 2009

Blueberry Crumb Cake

Sweet succulent blueberries are here. I bought some last weekend from the Farmers' Market and made Ina Garten's Blueberry Crumb Cake. It's super easy to make and the result is so satisfying - moist, crunchy (thanks to the Streusel) and delicious cake!


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 (I used the zest of 1 lemon)
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 (toss and coat with 1 tablespoon of flour)
Confectioners' sugar for sprinkling

  • Preheat the oven to 350 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 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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