Blueberries
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!
-Robert Frost
I have been a bit obsessed with blueberries lately. Honestly how can you not love them? They are really good for you and research has shown that a serving of fresh blueberries provides more antioxidant activity than many other fresh fruits and vegetables. One cup of blueberries has only 81 calories and 30% of your daily recommended vitamin C intake. Oh and the best thing about this super healthy food is that they taste great too!
I have been wanting to try Ina Gartens (Barefoot Contessa) Blueberry Crumb Cake for awhile now. Since I had some of these lovely berries I decided it was high time I finally made the recipe. It turned out fantastic and full of flavor. The cake is very moist and had a light lemon flavor because of the added lemon zest. The blueberries were like little blue jewels strewn throughout the moist lemony cake. The crumb topping was honestly my favorite part. Once I pulled the cake out of the oven I couldn’t stop eating little bits off the top of the cake. It was crunchy and flavorful and not overly sweet. Enjoy!!!
Also do not forget to enter my giveaway over at Foodie Giveaway. It’s a great gift pack that contains a few local products from New York’s Hudson Valley.
Blueberry Crumb Cake:
Crumb Topping:
1/4 C. white sugar
1/3 C. light brown sugar – lightly packed
1 t. ground cinnamon
1/8 t. ground nutmeg
1 stick unsalted butter – melted
1 1/3 C. all-purpose flour
Cake:
6 T. unsalted butter – room temperature
3/4 C. white sugar
2 extra large eggs – room temperature
1 t. pure vanilla extract
1/2 t. lemon zest – grated
2/3 C. sour cream
1 1/4 C. all-purpose flour
1 t. baking powder
1/4 t. baking soda
1/2 t. kosker salt
1 C. fresh blueberries
Confectioner’s sugar for dusting
For the Crumb Topping:
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 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. In a seperate 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 with a knife. With your fingers crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners sugar.
This cake looks wonderful! Ina’s recipes are great… and yours looks perfect!
Looks delicious! I love Ina’s recipes!
I know what Im making with the blueberries in my fridge. Thanks!!
It sounds like you love blueberries as much as I do! A kindred spirit. This crumb cake looks amazing! I’m so jealous – I wish I had some for dessert right now.
This would hit the spot right about now!
ah yes…moist juicy blueberry crumb cake. I would like one with a glass of milk, please. Right now, thank you.
Yummy, I will have some with milk too!
Oh my goodness…do you deliver? I would love a big ole slice of this
Oh my God…that is some gorgeous looking crumble on top…that’s the best part, to me!
Unfortunately the blueberries we have here for some reason are really not that good. Watery and pretty tasteless most of the time, so therefore I am not so fond of them! I do like your recipe though. Looks delicious!
Awesome site. Keep up the great work!
I adore that crumble on top and the purple color blinking from inside. Just perfect! We don’t have blueberries here in Turkey, but I think I can substitute it with blackberries or sour cherry.
Wowow that crumb cake must be amazing with fresh blueberries!
I wish we could get fresh ones…sigh.
What a nice tribute to the blueberry! I am so excited as the blue season is starting around here. That cake looks very yummy!
Haven’t met an Ina recipe yet that I haven’t liked – the crumb cake looks great!
Looks like my kind of cake!!
That looks delicious! Love blueberries and Ina Garten! I’m bummed I missed your giveaway. I was gone for a week and I’m a day late and a dollar short.
3 words, Oh My Gosh!!
As much as I love berries, the blueberry is just not a flavor I can do. I don’t even like blueberry scented candles. The beloved mountain man, on the other hand, is a blueberry nut and they happen to be on sale right now at our local grocery stores.
I’m sure he’ll thank you for this recipe just as soon as his mouth is not quite so stuffed full of blueberry crumb cake. LOL
first off, love Ina
second, great pictures, i really want a piece!
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