I have always watched Barefoot Contessa on the Food Network but I’ve never tried any of her recipes…they all look so yummy! Someone had mentioned her Blueberry Crumb Cake and I checked it out and after reading the reviews, I decided to try it out myself. For a first timer, the cake turned out great! I was a little nervous to be making this for Thanksgiving dinner since I wasn’t sure how it would taste but I didn’t have to worry. Everyone loved it and thought it was delicious! It really wasn’t that hard and the cake turned out really moist! I made it the night before and served it the next day and it was still good. You can always put it in the microwave for 30 seconds and it taste like it just came out of the oven! I will be going back to her recipes very soon!
The recipe yielded a lot of streusel! I was able to just use half of it. I didn’t have any unsalted butter so I just used the salted kind, I don’t think that made much of a difference. I also didn’t use fresh blueberries and used frozen ones instead. If you dust the blueberries in flour before you put it in the mix, it won’t sink to the bottom. And I didn’t bother dusting the cake with powder sugar, I just forgot about it! It also took me about 55 mins to bake the cake instead of the suggested 40 to 50 mins and I used a 8 1/2 springform pan.
Blueberry Crumb Cake adapted from Barefoot Contessa
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.