Ina Garten’s Blueberry Crumb Cake
Ina Garten’s Blueberry crumb cake is an absolutely delicious tea-time treat. Filled with juicy blueberries and topped with a delectable streusel topping, it’s a guaranteed winner!
I can honestly vouch for this blueberry crumb cake. Not that you need me vouching for an Ina recipe, obviously. But this is the kind of cake that makes a perfect center piece on your breakfast or tea table and also delivers BIG on flavor. I mean, how could glorious juicy blueberries in a sour cream cake NOT be delicious? It’s impossible.
What is coffee cake?
This style of cake is also known as coffee cake, because it is a cake intended to be served with coffee (go figure). However, there is no coffee in the cake. The key to a really great coffee cake is the use of sour cream in the batter. The sour cream results in a really lush, moist crumb and that’s no different in this blueberry crumb cake recipe. The sour cream also reacts with the leavening agent (in this case baking soda) to give more lift to the cake. Coffee cakes or crumb cakes are also most often topped with a streusel topping which is to me, the highlight of this cake.
What is streusel topping?
Streusel topping or crumb topping is really just a mixture of butter, flour, sugar and often cinnamon which is used on top of the cake. The streussel topping adds incredible texture to the blueberry crumb cake giving it the feeling of a fruit crisp or crumble.
It’s absolutely delicious and just perfect served with a dollop of whipped cream or a scoop of ice cream. I love serving this blueberry crumb cake as dessert during brunch but it is just as perfect served as a treat with tea or coffee.
Ina Garten's blueberry crumb cake
- 150 g room temperature butter
- 200 g sugar
- 2 extra-large eggs
- 5 ml 1 tsp vanilla extract
- 200 g sour cream
- 200 g flour
- 10 ml 2 tsp baking powder
- 2.5 ml 1/2 tsp salt
- 200 g 1 cup fresh blueberries
- 1 tbsp lemon zest
- 50 g caster sugar
- 100 g brown sugar
- 50 g butter melted
- 150 g flour
- Pre-heat the oven to 170°c and grease a +- 22 cm cake tin and line with baking paper.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time and beat well after each addition.
- Add the vanilla and sour cream and beat well, scrape down the bowl in between mixing to make sure everything gets well incorporated.
- Sift the flour, baking powder and salt into a separate bowl.
- On low speed, add the flour slowly and mix well.
- By hand, fold in the blueberries and lemon zest.
- Spoon the batter into the prepared cake tin.
- To make the streussel topping, simply combine all the ingredients together and crumble onto the cake with your hands.
- Place the cake in the pre-heated oven and bake for 45-60 minutes until a skewer inserted comes out clean.
- When the cake is done, remove from the oven and allow to cool in the tin for 20 minutes before turning out onto a wire rack and allowing to cool completely.
- Serve with vanilla ice cream.