Barefoot Contessa's Blueberry Crumb Cake

"From Barefoot Contessa at Home, 2006."
 
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photo by nicky_lambert91 photo by nicky_lambert91
photo by nicky_lambert91
photo by Bazan1 photo by Bazan1
photo by Bazan1 photo by Bazan1
photo by nicky_lambert91 photo by nicky_lambert91
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 15mins
Ingredients:
18
Serves:
6-8
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • Butter and flour a 10-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 one 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.

Questions & Replies

  1. I’ve made this wonderful blueberry crumb cake but recently the crumb topping sank into the cake. What do you think I did wrong?
     
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Reviews

  1. It was so yummy! I made it in a cake pan lined with parchment paper. The cake came out beautifully.
     
  2.  
    • Review photo by Bazan1
  3. I baked mine in a 9" square springform pan and used 2 grade A large eggs instead of grade A extra large eggs. The cake part is not real sweet but because there is enough struesel to completely cover the top of the cake, the end result is a cake that had, IMO, the perfect amount of sweetness.
     
  4. I love the Barefoot Contessa's Recipes and this beautiful crumb cake is no exception. It was the bomb. It rose beautifully, has a great texture the blueberries were fresh and bold, tart and sweet, simply perfect. The crumb was the pefect icing on the cake. I took it to a bbq and everyone raved about it. Thanks so much for sharing your wonderful recipe. Made for Name that Ingredient.
     
  5. This a really nice moist coffee cake--notable given the ocean of dry coffee cakes out there. I watched Ina do it on a show yesterday and thought I'd peek to see if it was on 'zaar so I could give feedback. I substituted about 1.5 cups fresh sliced strawberries for the blueberries and it worked great. It was funny when I discovered that the topping has *more* butter and flour than the cake itself! Made me laugh because I had just barely enough for both--once the cake batter was made and I turned my attention to the topping, I realized the topping is not just an afterthought!!! Heh. I recommend it!
     
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Tweaks

  1. Can it be made in a 9x13 pan?
     
  2. I like to use different forms for baking this crumb cake. Kids loved this individual style.
     
    • Review photo by Bazan1
  3. This a really nice moist coffee cake--notable given the ocean of dry coffee cakes out there. I watched Ina do it on a show yesterday and thought I'd peek to see if it was on 'zaar so I could give feedback. I substituted about 1.5 cups fresh sliced strawberries for the blueberries and it worked great. It was funny when I discovered that the topping has *more* butter and flour than the cake itself! Made me laugh because I had just barely enough for both--once the cake batter was made and I turned my attention to the topping, I realized the topping is not just an afterthought!!! Heh. I recommend it!
     

RECIPE SUBMITTED BY

<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
 
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