Description
Ina Garten’s blueberry crumb cake brings classic New England comfort to your breakfast table. Sweet blueberries nestled in a tender cake and topped with a buttery, crumbly streusel promise a delightful morning indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 2 eggs, room temperature
- 1 cup fresh blueberries
- ¾ stick (170 grams) unsalted butter, room temperature
- 1 stick (227 grams) unsalted butter, melted
Dry Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- 1 ⅓ cups (167 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) granulated sugar
- ⅓ cup (70 grams) light brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Additional Ingredients:
- ⅔ cup (160 milliliters) sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- Confectioners’ sugar for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch (23-centimeter) round baking pan by generously coating it with unsalted butter and lightly dusting with all-purpose flour to prevent sticking.
- Create the streusel topping by combining granulated sugar, brown sugar, ground cinnamon, and ground nutmeg in a mixing bowl. Pour in melted unsalted butter and thoroughly mix. Gradually incorporate all-purpose flour until the mixture resembles coarse, crumbly texture. Set aside at room temperature.
- In a separate large mixing bowl, cream room-temperature unsalted butter with granulated sugar until the mixture becomes light, airy, and pale yellow, approximately 3-4 minutes using an electric mixer.
- Incorporate eggs into the butter-sugar mixture one at a time, ensuring each is fully integrated before adding the next. Blend in pure vanilla extract, fresh lemon zest, and full-fat sour cream until smooth and well combined.
- In another bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt to create a uniform dry ingredient mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to maintain the cake’s light texture. Carefully fold in fresh blueberries, distributing them evenly throughout the batter.
- Transfer the cake batter into the prepared pan, using a spatula to spread it evenly and create a smooth surface. Generously sprinkle the prepared streusel topping across the entire surface of the batter.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs. The top should be golden brown and slightly crisp.
- Remove from the oven and allow the cake to cool completely in the pan for approximately 30 minutes. Once cooled, dust the top with powdered sugar using a fine-mesh sieve for an elegant finish.
Notes
- Gather sun-ripened blueberries at peak freshness for maximum flavor explosion in every single bite.
- Mix ingredients gently to maintain the delicate cake structure and prevent tough, dense results.
- Store leftover cake covered at room temperature for up to three days, maintaining its incredible moisture and softness.
- Freeze individual slices wrapped tightly in plastic wrap for quick weekday breakfast or unexpected sweet cravings.
- Swap fresh blueberries with frozen ones during off-season, but avoid thawing to prevent color bleeding into cake batter.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 325 kcal
- Sugar: 19 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 47 mg