Sweet, juicy blueberries, in a crumbly coffee cake, topped with a buttery, cinnamon crumb topping.
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I have put a ton of blueberry cake or coffee cake recipes on my blog over the years.
No matter how many recipes you make, they are all different, and such a staple for breakfasts, brunches, potlucks and everyday snacking.
Ina Garten’s (Barefoot Contessa) recipe really “takes the cake”!
If you love the buttery, crumbly cinnamon topping as much as the cake itself, this recipe is for you. And for me!
I am really in to New York style crumb cakes where the crumb topping is piled high on top of delicate crumb cake. You could eat the crumb topping in this recipe all by itself!
It is super easy to make….
For the streusel:
Combine dry ingredients.
Add melted butter.
Add flour and mix until crumbly. Set aside.
For the cake:
Cream the butter and sugar with an electric mixer until light.
Add eggs one at a time, then vanilla, lemon zest and sour cream.
In a separate bowl, add flour, baking soda, baking powder and salt.
On low speed, add the dry mixture into the batter just until combines.
Fold in blueberries.
Spoon batter into greased 9 inch round pan.
Top with crumb topping.
Bake for 40 to 50 minutes on 350 degrees F, or until a cake tester comes out clean.
Cool completely and sprinkle with confectioners sugar.
Ina’s Blueberry Crumb Cake
- Total Time: 48 min
- Yield: 6-8
For the Streusel Topping:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the Cake:
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For 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.
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 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.
You can use plain greek yogurt in place of sour cream.
- Prep Time: 8 min
- Cook Time: 40 min
- Category: Breakfast
Keywords: breakfast, brunch, pot luck, snacks, blueberry, blueberry crumb cake,