Blueberry Crumb Cake Recipe #328615
Source: Barefoot Contessa
50 min | 10 min prep
SERVES 8 , 8 slices
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 lb 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.
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5 stars