Description
Ina Garten’s blueberry crumb cake combines classic comfort with sophisticated flavor profiles. Moist cake layers studded with fresh blueberries and a crumbly streusel topping make this dessert irresistible for weekend brunches or afternoon tea gatherings.
Ingredients
Scale
- 1 stick (227 grams) unsalted butter, melted
- ¾ stick (170 grams) unsalted butter, room temperature
- 2 eggs, room temperature
- 1 cup fresh blueberries
- 1 ⅓ cups (167 grams) all-purpose flour
- 1 ¼ cups (156 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) granulated sugar
- ⅓ cup (70 grams) light brown sugar
- ⅔ cup (160 ml) sour cream
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp vanilla extract
- ½ tsp lemon zest
- Confectioners’ sugar for sprinkling
Instructions
- Preparation Setup: Warm the oven to 350°F. Thoroughly grease a 9-inch round pan with butter and dust with flour to prevent adherence.
- Streusel Creation: Blend granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Pour melted butter and mix thoroughly. Incorporate flour until the mixture forms a coarse, crumbly consistency. Reserve at room temperature.
- Butter Mixture: Cream butter and sugar using an electric mixer until light, fluffy, and pale yellow, approximately 3-4 minutes. Integrate eggs individually, ensuring complete incorporation after each addition. Introduce vanilla extract, lemon zest, and sour cream, mixing until smooth.
- Dry Ingredient Combination: Whisk flour, baking powder, baking soda, and salt in a separate container to create a uniform dry mixture.
- Batter Assembly: Gently fold dry ingredients into wet mixture, maintaining a light texture. Carefully distribute blueberries throughout the batter, ensuring even placement.
- Baking Process: Pour batter into prepared pan, smoothing the surface with a spatula. Liberally scatter streusel topping across the entire batter surface. Bake for 40-50 minutes until a toothpick emerges clean and the top appears golden brown and slightly crisp.
- Finishing Touch: Allow cake to cool in the pan for 30 minutes. Delicately dust the surface with powdered sugar using a fine-mesh sieve for an elegant presentation.
Notes
- Measure with Precision: Use exact measurements for ingredients to ensure the perfect cake texture and balance of flavors.
- Handle Blueberries Gently: Fold blueberries carefully to prevent breaking and maintain their whole shape, which prevents color bleeding into the batter.
- Room Temperature Matters: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake consistency.
- Topping Technique: Sprinkle streusel evenly across the entire surface for a consistent, crispy, and deliciously crunchy top layer.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg