With summer, comes the season of juicy fruit, pies, crumbles and clafoutis!! When our local market offered 2 for the price of one the other day, SWEETTABLESCAPES stocked up on blueberries and ran home to make Ina Garten‘s Blueberry Crumb Cake. To top it all off, we even made our first batch of homemade vanilla ice-cream!!
Just in time for the week-end…it did not quite make it until Sunday however.!!
For the crumbly top (streusel): For the cake:
1/4 cup sugar 6 TBsp (3/4 stick) unsalted butter, at room temperature
1/3 cup light brown sugar. lightly packed 3/4 cups sugar
1 tsp cinnamon 2 extra large eggs, at room temperature
1/8 tsp ground nutmeg 1 tsp vanilla extract
1/4 pound (1 stick) unsalted butter, melted 1/2 tsp grated lemon zest
1 1/3 cups all purpose flour 2/3 cup sour cream
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup fresh blueberries
Preheat oven to 350. Butter and flour a 9-inch round baking pan.
For the streusel, combine sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in 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 speed to low and add the eggs, one at a time, then add 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 spatual to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With you 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 confectioner’s sugar