Taste the crumble
This is the BEST blueberry crumb cake recipe in the whole entire world! The first time I made this cake it exceeded my wildest expectations and I’m certain it will exceed yours too. It not only tastes delicious, but the smell while it bakes is absolutely fabulous!
This is yet another outstanding Ina Garten recipe. The only thing that I changed from the original recipe is that I use a 9” springform pan rather than the cake pan that the original recipe calls for, and it worked out brilliantly. I highly, highly recommend you do the same if you have one. The springform pan guarantees an easy exit from your pan to your serving dish ensuring your cake doesn’t crumble before you are ready to serve it.
This blueberry crumb cake is perfect for so many occasions, but I think serving it for brunch or with afternoon tea is about as perfect as it gets. I also can’t imagine a better house warming gift for a new neighbor or friend.
Feaster’s Tip:
For storage, cover the cake loosely and leave it out at room temperature. It will stay for up to 3 days, if you can keep away from it for that long.
Ina Garten’s Blueberry Crumb Cake
Ingredients
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
Instructions
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:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch spring form pan.
- 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.
