Monday, July 9, 2018

Blueberry Crumb Cake

We just returned from an incredibly inspiring trip to Tanzania, which I will write about soon. In the meantime, please enjoy this delicious, perfect summer dessert. 

You may know that I am a HUGE lover of all things coffee-cake-y and streusel-y. Throw in some plump, sweet blueberries and I’m a happy girl. Make this for your next gathering or just as a treat for yourself. It couldn’t be easier to throw together and it keeps well.

Happy Summer Baking!

Blueberry Crumb Cake (Ina Garten)



1/4 C granulated sugar
1/3 C light brown sugar, lightly packed
1 t ground cinnamon
1/8 t ground nutmeg
1/4 lb (1 stick) unsalted butter, melted
1-1/3 C all-purpose flour


6 TB unsalted butter, room temp (3/4 stick)
3/4 C granulated sugar
2 extra-large eggs, room temp
1 t pure vanilla extract
1/2 t grated lemon zest
2/3 C sour cream
1-1/4 C all-purpose flour
1 t baking powder
1/4 t baking soda
1/2 t kosher salt
1 C fresh blueberries
Confectioners’ sugar for sprinkling



Preheat oven to 350 degrees F. Butter and flour a 9” round baking pan.


Combine granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in melted butter and then the flour. Mix well and set aside.


Cream butter and sugar in bowl of electric mixer fitted with paddle attachment on high speed for 4-5 minutes, until light. Reduce the speed to low and add eggs 1 at a time, then add vanilla, lemon zest, and sour cream. In separate bowl, sift together flour, baking powder, baking soda, and salt. With mixer on low speed, add flour mixture to the batter until just combined. Fold in blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon batter into prepared pan and spread it out with a knife. With your fingers, crumble 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.

Print here.