Blueberry Crumb Cake

February 6, 2010

I have been wanting to make this cake for over a year!  Every time I look for something delicious to have for breakfast or a snack–I always think of this recipe, but then end up making something else. Finally, I bought a huge pack of blueberries; and decided that I would try this recipe. The only thing that I have to say for this recipe is that I don’t know why it took me this long to try this cake. My girl Ina, has proven to me one more time–that her recipe is a winner. This cake has that velvety custard cake on the base, with just enough hint of sweetness and fruity-flavor from the blueberry; topped with wonderful crunchy cinnamon-y flavor topping. It is great in the morning for breakfast or afternoon snacks in the afternoon. Happy eating!

Other recipes using blueberry that are equally delicious:
Blueberry Pie
Lemon Glazed Blueberry Scones
Blueberry Coffee Cake Muffins

Adapted from Barefoot Contessa at Home

Ingredients

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

Directions
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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Blueberry Coffee Cake Muffins

August 16, 2009

I have been wanting to make these muffins since I first saw the recipe on Barefoot Contessa Family Style. I finally decided to make these to take advantage of the abundance of blueberries this summer. I asked Red if he’d be up for eating these since we haven’t baked anything for breakfast in quite a while, and he said yes (of course, I didn’t expect any other answer, really!).

So lo and behold, I woke up this morning with the noise of our Kitchen Aid mixer buzzing in the kitchen. Red was up and started mixing a batch of these muffins!  As soon as I got into the kitchen, he said,”Can you put some vanilla into the mixing bowl?” Aah yeah, what a way to start my morning!

This recipe received a pretty high review overall on the Food Network and we agree that they were light and wonderful. A couple of things that I did that the recipe didn’t ask for. I rolled my blueberries in about a tablespoon of flour to prevent them from sinking. And I sprayed the muffin pans with cooking spray and used  paper cupcakes liner. The muffin liner is a must or you’d be fighting the crumbs sticking on the pan! Also, this recipe made WAY more than what it states here. I came out with at least 24 muffins on standard-size muffin pans.

Adapted from Barefoot Contessa Family Style.

 

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
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 and beat until just mixed.
Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Yield: 16 (bakery-sized JUMBO muffins), about 24-standard size muffins