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Blueberry Crumb Cake

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This berry packed blueberry crumb cake is the perfect addition to your summer dessert menu. Who doesn’t love cake, sweet blueberries and crunchy topping.

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 Garten’s (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.

Looking for even more delicious blueberry recipes? Try my Blueberry Lemon Curd Dutch BabyBlueberry Lemon Ricotta Olive Oil CakeBlueberry Lemon Thyme Muffins or my Blueberry Fritter Cake

Blueberry Crumb Cake

This berry packed blueberry crumb cake is the perfect addition to your summer dessert menu. Who doesn't love cake, sweet blueberries and crunchy topping.

Yield: 9 inch cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Ingredients:

Crumb Topping:

  • 1/4 cup white sugar
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 stick unsalted butter, melted
  • 1-1/3 cup all-purpose flour

Cake:

  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup white sugar
  • 2 extra large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1-1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • Powdered sugar for dusting, optional

Source: Ina Garten

Directions:

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:

Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.

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 separate 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.