Baking

Blueberry Crumb Cake

 

Imagine waking up to the aroma of freshly baked blueberry crumb cake, the sweet scent of juicy berries mingling with the buttery crumble on top. There's something about this combination of soft cake, tart blueberries, and crunchy crumbs that makes this treat irresistible - and the perfect way to simply start your day or enjoy an afternoon coffee. 

Now that you're dreaming of that perfect, buttery blueberry treat, let's get baking!

One of my favorite recipes for this type of cake is Ina Garten's version. I just tweaked it a little bit to suit my own liking. This cake has a very mild flavor profile, not too rich neither overwhelming in sweetness. It got the right balance of taste. The crumb gave an enjoyable texture to the overall flavor. Here's how to bring this delicious goodie to life in your own kitchen. 


What you need:
For the Crumb or Streusel:
1/8 cup granulated sugar
scant 1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 stick unsalted butter, melted
2/3 cup all-purpose flour

For the Cake:
6 tbsp unsalted butter (3/4 stick), at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
2/3 cup sour cream
1 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup fresh blueberries plus extra for topping
1 tbsp caster sugar

How to make:

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Make the crumb or streusel. Combine the granulated sugar, brown sugar and cinnamon in a bowl. Stir in melted butter and flour. Mix well and set aside.
3. Make the cake. Cream the butter and sugar in a bowl of an electric mixer on high speed for 4 mins until fluffy and light.
4. Reduce the speed to low and add eggs one at a time. Add vanilla and sour cream.
5. In a separate bowl, sift together 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 well.
6. Transfer the batter into an 8-inch non stick round baking pan. Spread it out nicely.
7. Crumble the topping evenly over the batter. Bake for 50 minutes or until a toothpick inserted at the center of the cake comes out clean. Cool completely.
8. Coat the extra fresh blueberries with 1 tbsp caster sugar. Put on top of the cooled cake then serve.



Sherra

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