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Friday, March 23, 2012

Blueberry Crumbcake

Blueberries are a favorite of My Skippy Man's, so yesterday, I was trying to think of a special dessert just for him.  He LOVES crumb cake, so I decided to look for a recipe for Blueberry Crumb Cake.  I found one from Ina Garten, "The Barefoot Contessa" on the foodnetwork website.  It is yummy and the crumbs on top are SCRUMPDILLYICIOUS!!  I have made crumb cakes before but my crumbs NEVER come out right.  This crumb recipe is one I will use from now on, whatever cake/pie/goody I bake that requires them.

I made two changes to this recipe; the first was using regular butter instead of unsalted butter, and I used vanilla yogurt instead of the sour cream.

To make this recipe, you will need the following:


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 (do not substitute with margarine)
  • 1 1/3 cups all-purpose flour

For the cake:

  • 6 tablespoons unsalted butter, at room temperature (3/4 stick) (do not substitute with margarine)
  • 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.

This recipe yields 6-8 servings.  Unless of course you live in my house, then that number drastically reduces!  LOL



Mrs. JP said...

I'd like a big hunk and a cup of coffee!

chili pepper said...


I love the crumb of crumb cake. I love to put it on top of just about any muffin, too. I have starred this recipe so I can give it a whirl next time I am baking.



Debby@Just Breathe said...

This looks amazing. Thank you for sharing it. Have a great weekend.

Anonymous said...

Laura, Your cake looks like a grand success!

☺ Hope