Thursday, September 1, 2011

Blueberry Crumb Cake

I am laughing that Mauri's post on "Breakfast Cake" has a picture that very much looks like the picture I am posting for this recipe. Not the same recipe, but just as awesome!

Blueberry Crumb Cake
(Barefoot Contessa)

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 flour

6 tablespoons unsalted butter, softened
3/4 cup sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries

Preheat the oven to 350. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the 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 on high for 4-5 minutes, until light. Reduce 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 the dry ingredients. 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 sur the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, cruble the topping evenly over the batter. Bake for 40-50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

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