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Blueberry Crumb Cake

2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot ContessaEpisode: Weekend Lunch
Recipe categories: Flour, Fruit, Blueberry, Dairy, Eggs, more
Recipe Ratings& Reviews(304) Videos(1)

1 Video | Photo: Blueberry Crumb Cake Recipe
Rated 5 stars out of 5
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Total Time:
48 min
8 min
40 min
6 to 8 servings
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For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated 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 kosher salt
1 cup fresh blueberries
Confectioners” sugar for sprinkling
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
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:
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, then 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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Newest Ratings and ReviewsRead all 304 reviews

By Mrs. KNguyen
Grand Prairie, TX
on July 27, 2011
my family and i enjoyed this cake! will make again!

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By jadanronny
Dallas, TX
on July 27, 2011
I really enjoyed making and eating this cake! Next time, I will make large muffins with this recipe. Very good, Ina!

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By heyjg
Chester County, PA
on July 23, 2011
The first time this was great, and well received! Very little adjustment but had to sub for baking powder, and used a little less sugar in the cake. The 2nd time I tried Arrowhead gluten-free baking mix; it worked well (but not as delish as the original. Added 1 mashed banana the 2nd time, per one review,& again had to sub for baking powder, & used 1/2 coconut oil, 1/2 butter. The gluten-free mix is not great for the topping, fyi; next time I”d skip it and use butter & sugar only, or oat flour for low-gluten.

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