Baked goods with blueberries are my weakness. Raw blueberries aren’t my favorite things in the world (too sour), but I am a complete sucker for anything baked with blueberries.
Blueberry season in California starts around May, so I’ve been seeing more blueberries at the grocery stores lately. Recently, I felt as if they were calling out to me. But what to do with them? Very soon it became clear – Ina Garten’s Blueberry Crumb Cake. The recipe is foolproof and absolutely perfect. I did make one minor change. Ina’s original recipe calls for lemon zest, but I decided to forgo it.
This cake is perfect for any brunch, lunch, or tea party. It is easy to make and tastes heavenly. It is so moist and soft. I can’t talk about it without drooling or blog about it without eating a piece at the same time.
Eventually you’re going to want to abandon your cooking utensils and mix with your hands.
I checked on my cake at 40 minutes and it still wasn’t quite ready, so I let it hang out in the oven for 10 more minutes. The top was very brown already so I covered it loosely with foil to stop it from browning anymore.
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- 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
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- 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.
- Cream the butter and sugar with an electric mixer 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, and sour cream.
- In a separate bowl, mix 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 evenly.
- With your fingers, crumble the streusel topping evenly over the batter.
- Bake for 40 - 50 minutes, until a cake tester comes out clean.
- Allow it to cool completely before serving.
- Note: If the cake is very brown, but needs to be in the oven for a little longer, cover it with foil to prevent it from browning more.