August 25, 2012

Ina's Blueberry Crumb Cake


I was going through some old recipes that I had saved and I came across this one, twice, from two different blogs, and both said that this was the best crumb cake they have ever had.  I, myself, have not made many of Ina Garten's recipes.  As a matter of fact, the only one I can think of are these Coconut Cupcakes, which I absolutely loved.  I am always hearing people rave about Ina's recipes and so far, two out of two for me have been delicious.

As I was adding the crumb topping, I was thinking it seemed like a ton and I should have only made 1/2, but once it was baked and I tasted it, I thought the crumb topping was perfect.  It is a little messy to eat, but it sure tastes good.  As you can see, all of my blueberries sunk to the bottom, which I ended up liking better, because I felt like it was more of a blueberry sauce layer and that I wasn't biting into blueberries (which I hate). I think it tastes even better the second day.  It stays fresh for a long time and it just keeps getting more moist, but the top stays crunchy.

I topped my first few pieces with a vanilla glaze, but it really didn't need it.  This was the first crumb cake I have ever had and I thought it was delicious.

I am convinced that I need to try out more of Ina's recipes.  Do you guys have any favorites of hers?    
Ina's Blueberry Crumb Cake
adapted from: Ina Garten

Streusel Topping
1/4 c. sugar
1/3 c. light brown sugar, lightly packed
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 stick (8 Tbl.) unsalted butter, melted
1 1/3 c. all-purpose flour

Cake
6 Tbl. unsalted butter, room temperature
3/4 c. sugar
2 large eggs, room temperature
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
2/3 c. sour cream
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 c. fresh blueberries
powdered sugar, for sprinkling

Preheat oven to 350 degrees.  Butter and flour an 8x8 baking dish.  For the streusel: Combine the 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 together in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, until light (I only whipped mine for a few minutes until it was fluffy).  Reduce the speed to low and add the eggs, one 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 evenly.  With your fingers, crumble the streusel topping evenly over the batter.  Bake for 40-50 minutes (Mine took 55 minutes) or until a cake tester comes out clean.  Cool completely and serve sprinkled with powdered sugar.  Yield: 9 servings  

Jenn's Notes: I used light sour cream and I used frozen blueberries (which is maybe why they sunk).  If you are going to use frozen berries, make sure to stir them into the batter while they are still frozen or else you will end up with a purple batter.  I baked mine for 55 minutes and it was perfect.    

21 comments:

  1. This is my go to BB crumb cake..I find if you toss the fresh blue berries in a little flour and stir it in the batter they will not sink to the bottom of the cake.

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    1. Good idea - I will try that next time! - Jenn

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  2. Looking at it I was thinkin' butter milk....but it's a sour cream batter...wrong again. lol. Looks yummy and right up Hubbies alley. Will have to bake it some time.

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  3. Blueberry desserts are my favorite. This looks wonderful. thanks for sharing, can't wait to make it!

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  4. I LOVE Ina, it looks delish. I would love it if you would share it on Super Sweet Sunday @ swtboutique.blogspot.com. I make a blueberry zucchini bread and everytime the blueberries are on the bottom but it tastes great. I love her lemon pound cake, her beatty's chocolate cake, lemon arugula pizza...I could keep going
    Thanks
    Stephanie

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    1. Thanks for the recipe suggestions! I will definitely check them out. - Jenn

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  5. Looks wonderful! I'm like you and don't like biting into a blueberry, so them sinking to the bottom really appeals to me, lol!
    My absolute favorite Ina recipe (to date) is her Pan Fried Onion Dip....AMAZING!!! It's best when made a day before....the flavors really meld together and it's just sinfully good.
    Enjoy your blog very much :)

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    1. Pan Fried Onion Dip - that does sound amazing! Thanks for the suggestion. - Jenn

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  6. Oh dear. I just found your blog and I think it could be very, very dangerous. Everything looks so tastey- I just want to eat it all!

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  7. Oh my gosh! Love your blog! And this blueberry crumb cake looks so good!
    I hope you could check out my linky party and link up your awesome desserts!

    http://www.itsoverflowing.com/2012/08/diy-how-to-build-a-wall-mount-bookshelf/#comment-15667

    xo
    Myric

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  8. I like her chicken pot pie so much I wish I could marry it. You won't want it any other way.

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    1. Oh man - I can't wait to try it. Thanks for the suggestion. - Jenn

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  9. I love the bluebs on the bottom. It looks pretty (and intentional!)

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  10. I love Inas recipes. Did it call for you to toss the blueberries in flour first? This little trick sometimes helps the blueberries from sinking.

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    1. I don't remember it saying to do that, but I will definitely try that next time! - Jenn

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  11. Hi Jenn,
    Just wanted to let you know I am featuring your yummp crumb cake tonight on Super Sweet Sunday. Thank you so much for linking up!
    Stephanie
    swtboutique.blogspot.com

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  12. I too love Ina's recipes...her Filet of Beef au Poivre is wonderful...the sauce part of the recipe is so good, my dh asks for it everytime we have steak. I know most of us can't afford steak too often, but this is my go to recipe. I also adore her chocolate cake recipe...there are three recipes on the food tv site which all produce different size cakes.

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  13. I have blueberries in the freezer I picked earlier this year. Can't wait to try the recipe. I haven't used any of Ina's recipes but I do love her style.

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  14. I've done more Ina cooking than baking recipes. Her brisket, pot roast, backed chicken, lasagna. We LOVE her pan fried onion dip. Every Christmas Eve we made her Seafood Gratin until we found out our son has a food allergy. Brownie Pudding was the only disappointment but I could have made it wrong.

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    1. Oh wow, thanks! I am going to look all of these up right now. I have been wanting to make pot roast, so I can't wait to see what Ina's recipe is like. - Jenn

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