Hamdi Saidani This Ina Garten Blueberry Crumb Cake is made with fresh blueberries, sour cream, and a touch of lemon zest for added flavor. The topping crumble brings a sweet and spicy kick with its blend of cinnamon, nutmeg, and brown sugar.
This easy and quick recipe takes only 40 minutes to prepare, and the best part is you can make it a day ahead and serve it the next day.
This Ina Garten Blueberry Crumb Cake recipe is from Barefoot Contessa at Home Cookbook.
Ina Garten Blueberry Crumb Cake Ingredients
- 3/4 stick unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 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
- Confectioners’ sugar for sprinkling
Streusel Ingredients:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 stick unsalted butter, melted
- 1 1/3 cups all-purpose flour
How To Make Ina Garten Blueberry Crumb Cake
- Preheat Oven: Turn your oven to 350°F (175°C). Grease a 9-inch round baking pan with butter and dust it with flour.
- Make the Streusel: In a bowl, mix granulated sugar, brown sugar, cinnamon, and nutmeg. Add melted butter and stir. Finally, add flour and mix until it forms crumbs. Set it aside.
- Prepare Cake Batter: In a mixing bowl, beat the room-temperature butter and sugar until it’s light and fluffy. Add eggs one at a time, followed by vanilla, lemon zest, and sour cream.
- Dry Ingredients: In a separate bowl, mix together flour, baking powder, baking soda, and salt. Slowly add this to your wet mixture. Gently fold in the blueberries.
- Assemble and Bake: Pour the cake batter into the prepared pan and smooth it out. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 50 minutes or until a toothpick comes out clean. Let it cool, then sprinkle with confectioners’ sugar before serving.
Can I Use Frozen Blueberries in the Cake?
Yes, you can use frozen blueberries in this cake. There’s no need to thaw them; just add them directly to the batter. However, be aware that frozen blueberries may slightly change the color of the batter, giving it a bluish tint.
How To Store Blueberry Crumb Cake
- In The Fridge: Place the blueberry crumb cake in an airtight container and store it in the fridge for up to 5 days.
- In The Freezer: Wrap the blueberry crumb cake tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. To serve, thaw it in the fridge overnight.
Try More Blueberry Desserts:
- Blueberry Ricotta Cake
- Blueberry Crisp
- Lemon Blueberry Pound Cake
- Blueberry Cream Cheese Pie
- Blueberry Buckle
- Blueberry Muffins
Ina Garten Blueberry Crumb Cake
Description
This Ina Garten Blueberry Crumb Cake is made with fresh blueberries, sour cream, and a touch of lemon zest for added flavor. The topping crumble brings a sweet and spicy kick with its blend of cinnamon, nutmeg, and brown sugar.
This easy and quick recipe takes only 40 minutes to prepare, and the best part is you can make it a day ahead and serve it the next day.
Ina Garten Blueberry Crumb Cake Ingredients
Streusel Ingredients:
How To Make Ina Garten Blueberry Crumb Cake
- Turn your oven to 350°F (175°C). Grease a 9-inch round baking pan with butter and dust it with flour.
- In a bowl, mix granulated sugar, brown sugar, cinnamon, and nutmeg. Add melted butter and stir. Finally, add flour and mix until it forms crumbs. Set it aside.
- In a mixing bowl, beat the room-temperature butter and sugar until it’s light and fluffy. Add eggs one at a time, followed by vanilla, lemon zest, and sour cream.
- In a separate bowl, mix together flour, baking powder, baking soda, and salt. Slowly add this to your wet mixture. Gently fold in the blueberries.
- Pour the cake batter into the prepared pan and smooth it out. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 50 minutes or until a toothpick comes out clean. Let it cool, then sprinkle with confectioners’ sugar before serving.
