Wednesday, April 25, 2012

Blueberry Crumb Cake

Sometimes I get the urge to bake.  Sometimes I get the urge to bake something specific.  That happened last weekend.  I was just going about my normal weekend cleaning routine and poof!  There it was--the need to bake with blueberries.  Random, right?  Just five minutes before, no blueberry baking was planned.  But there it was.  The need.  To bake with blueberries. 

Luckily, I always keep frozen berries in the refrigerator.  I buy them in large quantities when they are on sale, then bring them home, clean them, dry them, and put them in plastic freezer bags.  I use them most often for smoothies and to put in oatmeal during the winter months.  Sometimes I even grab a handful of frozen berries as a snack.  But on this particular day, those frozen berries came in very, very handy.


Blueberry Crumb Cake
adapted from from Ina Garten via foodnetwork.com

Ingredients:
For the streusel: 
1/4 c. granulated sugar
1/4 c. light brown sugar, lightly packed
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 stick unsalted butter, melted
1 1/4 c. all-purpose flour

For the cake:
6 TBSP unsalted butter, at room temperature
3/4 c. granulated sugar
2 extra-large eggs, at room temperature
1 tsp. pure vanilla extract
zest of 1 lemon
2/3 c. sour cream or plain yogurt
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 1/2 c. fresh blueberries
confectioners' sugar for dusting

Directions:
1.  Preheat the oven to 350 degrees F. Butter and flour a 9-inch round  or 9x9 square baking pan.

2.  To make 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.


3.  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. 

4.  While butter and sugar are creaming, sift together the flour, baking powder, baking soda, and salt in a medium bowl. With the mixer on low speed, add the flour mixture to the batter until just combined. 

5.  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 45 to 50 minutes, until a cake tester comes out clean.  Cool completely and serve sprinkled with confectioners' sugar. Serves 8 as a round or 9 as a square.

7 comments :

Cate said...

When I was a kid, our family always went to a you-pick farm and picked dozens of pounds of blueberries so the freezer would be full of them all year. I haven't done that in a long time, but I really miss having that many blueberries around for when the urge to bake with them strikes!

Kayla Williford said...

I LOVE crumb cake but never known how to bake it--thank you for this!! I will use it!!

Krystal Regueiro said...

Mmmm Kelsey!!! I've been craving a crumb cake, but I keep imagining it with strawberries since they are in season right now. I always keep frozen blueberries and strawberries for those baking days, too. I hope I can make either one soon enough and use this recipe, too!!

Elizabeth King said...

This looks really delicious! I'm going to save this recipe in my files and bake it soon! ^_~

That Girl said...

I have random needs to bake with blueberries too!

hoteluri kemer said...

I`ve tried this recipe and i`m really impressed, it has a very good taste. My both child tried it and they like it a lot. Thanks a lot for sharing.

Jen said...

I love freezing blueberries to use year-round.