Blueberry Crumb Cake
2006, Barefoot Contessa at Home
Prep Time:
8 min
Inactive Prep Time:
--
Cook Time:
40 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
For the streusel:
* 1/4 cup granulated sugar
* 1/3 cup light brown sugar, lightly packed
* 1 teaspoon ground cinnamon
<http://www.foodterms.com/encyclopedia/cinnamon/index.html>
* 1/8 teaspoon ground nutmeg
* 1/4 pound (1 stick) unsalted butter
<http://www.foodterms.com/encyclopedia/butter/index.html>, 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
<http://www.foodterms.com/encyclopedia/sugar/index.html>
* 2 extra-large eggs, at room temperature
* 1 teaspoon pure vanilla extract
<http://www.foodterms.com/encyclopedia/extracts/index.html>
* 1/2 teaspoon grated lemon zest
<http://www.foodterms.com/encyclopedia/zest/index.html>
* 2/3 cup sour cream
<http://www.foodterms.com/encyclopedia/sour-cream/index.html>
* 1 1/4 cups all-purpose flour
<http://www.foodterms.com/encyclopedia/flour/index.html>
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1 cup fresh blueberries
<http://www.foodterms.com/encyclopedia/blueberry/index.html>
* 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
<http://www.foodterms.com/encyclopedia/sugar/index.html>, 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
<http://www.foodterms.com/encyclopedia/baking-soda/index.html>, 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.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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