"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Blueberry Crumb Cake

Published by: Sarah

  • Dec
  • 7

I’ve had this recipe for ever.  I think it’s from Ina Garten. Regardless of where it came from, it IS delicious. When we pick blueberries in the summer, I always freeze some to make this dessert.

For the Streusel:
¼ c. Sugar
1/3 c. Light Brown Sugar, lightly packed
1 tsp. Ground Cinnamon
1/8 tsp. Ground Nutmeg
1 stick Unsalted Butter, melted
1 1/3 c. All-Purpose Flour

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

For the Cake:
6 T. Unsalted Butter, at room temperature (3/4 stick)
¾ c. Sugar
2 xlg. Eggs, at room temperature
1 tsp. Pure Vanilla Extract
½ tsp. Grated Lemon Zest
2/3 c. Sour Cream
1¼ c. All-Purpose Flour
1 tsp. Baking Powder
¼  tsp. Baking Soda
½  tsp. Kosher Salt
1 c. Fresh Blueberries
Confectioners’ Sugar for sprinkling

Preheat the oven to 350 degrees F.
Butter and flour a 9-inch round baking pan.
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 the speed to low and add the eggs 1 at a time.
Add the 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 spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife.
With your 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 confectioners’ sugar.


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