Dearest brought home some blueberries from a gentleman he met through work. This kind man has been sharing the fruit of his garden and even some of the plants with us. I thought I’d make this cake for Dearest to enjoy when he came home from work. The recipe is from Ina Garten – I added a wee bit more cinnamon.
Blueberry Crumb Cake
Ingredients
For Streusel1/4 cup granulated sugar
- 1/3 cup light brown sugar packed
- 2 teaspoon cinnamon
- 1/4 lb. or 1 stick butter melted
- 1 1/3 cup all-purpose flour
For the Cake6 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 extra large eggs at room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon grated lemon peel
- 2/3 cup sour cream
- 1 1/4 cup self-rise flour
- 1 cup fresh blueberries +flour for dusting
Instructions
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Prepare pan by greasing and lightly flouring pan*
For the StreuselCombine the sugar, cinnamon and melted butter. Add the flour, reserve this to top the cake batter you will crumble this mixture over the cake batter before baking.
For the CakeCream butter and sugar in an electric mixer on high for 4 to 5 minutes. Add eggs one at a time. Add vanilla, lemon zest and sour cream. Gently stir in the flour. Fold in the blueberries pre-dusted with flour so that they'll incorporate in the batter. Pour the batter into prepared cake pans and crumble streusel mix over batter. *This cake works best in spring-form cake pan or bundt cake pan. Bake at 350 degrees for 40 to 50 minutes.
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