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    You are in: Home / Recipes / Barefoot Contessa's Blueberry Crumb Cake Recipe
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    Barefoot Contessa's Blueberry Crumb Cake

    Barefoot Contessa's Blueberry Crumb Cake. Photo by Baby Kato

    1/1 Photo of Barefoot Contessa's Blueberry Crumb Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    25 mins

    50 mins

    Juenessa's Note:

    From Barefoot Contessa at Home, 2006.

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    Units: US | Metric


    For the cake


    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Butter and flour a 10-inch round baking pan.
    3. 3
      For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
    4. 4
      Stir in the melted butter and then the flour.
    5. 5
      Mix well and set aside.
    6. 6
      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.
    7. 7
      Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.
    8. 8
      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.
    9. 9
      Spoon the batter into the prepared pan and spread it out with a knife.
    10. 10
      With your fingers, crumble the topping evenly over the batter.
    11. 11
      Bake for 40 to 50 minutes, until a cake tester comes out clean.
    12. 12
      Cool completely and serve sprinkled with confectioners' sugar.

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    Ratings & Reviews:

    • on August 11, 2013


      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.

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    • on July 02, 2013


      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.

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    • on May 13, 2010


      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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    Read All Reviews (8)


    Nutritional Facts for Barefoot Contessa's Blueberry Crumb Cake

    Serving Size: 1 (153 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 702.6
    Calories from Fat 308
    Total Fat 34.3 g
    Saturated Fat 20.6 g
    Cholesterol 153.9 mg
    Sodium 314.1 mg
    Total Carbohydrate 91.5 g
    Dietary Fiber 2.3 g
    Sugars 48.8 g
    Protein 8.9 g

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