One of my New Year’s resolutions is to express my appreciation for those I love. Food, of course, is one of the great loves of my life. So I made this recipe for my love of food and my favorite blue-eyed blueberry fan, who makes me tortilla soup when I am too sick to even prepare a packet of Top Ramen.
This cake is like a coffee cake and we have enjoyed it in the mornings with a cup of coffee or tea. It would be delicious with other berries – I’m thinking blackberries or huckleberries or raspberries – but blueberries were on sale at Harris Teeter, so that’s what I went for. The cake is moistened with sour cream, like Ina Garten’s blueberry muffins, and topped with a streusel spiced with cinnamon and nutmeg. A tasty combination of textures.
Ina’s Blueberry Crumb Cake
For the streusel:
1/4 c. sugar
1/3 c. light brown sugar, lightly packed
1 tsp. cinnamon
1/8 tsp. freshly ground nutmeg
1/4 lb. unsalted butter, melted
1 1/3 c. flour
For the cake:
6 T unsalted butter at room temp.
3/4 c. granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. lemon zest
2/3 c. sour cream
1 1/4 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. fresh blueberries
Preheat oven to 350. Butter and flour 9-inch round baking pan.
For the streusel: Combine sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in melted butter, then flour. Mix well and set aside.
For the cake: Cream butter and sugar in bowl of electric mixter with paddle, on high speed, 4-5 min. Reduce to low and add eggs 1 at a time, then vanilla, lemon zest, sour cream.
In a separate bowl, sift flour, baking powder, baking soda and salt. With mixer on low, add flour mixture to batter until just combined. Fold in blueberries and stir with spatula until mixed.
Spoon batter into prepared pan and spread with a knife. With your fingers, crumble streusel topping over the batter. You may not need all of it. Bake for 40-50 min. until cake tester comes out clean. Cool completely and dust with powdered sugar.
I baked this while my other love rolled around in the sunlight:
Enjoy, friends! xoxo
I can’t wait to roll around in the sunshine with your other love!! Such a fluffy lil thing.
I would say bring Bizzi, but I’m afraid there might be a fluff fight!
I would like to add an addition/change to this recipe, while it is good as it is, substituting Spradley blueberries will actually increase the deliciousness of this dish. It’s still edible with other blueberries though
It’s true, Blueberry1, Spradley Farm blueberries from Arkansas are always the best.