Ina Garten Blueberry Crumb Cake Recipe
This Ina Garten Blueberry Crumb Cake Recipe is a true classic. It features a soft cake and a crunchy top.
Ingredients
- 6 tablespoons unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 extra-large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup full-fat sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups fresh blueberries
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
Instructions
Cream the Butter
- Place the softened butter and white sugar together. Use a mixer to blend them until light. This usually takes about 3 to 4 minutes. The mixture should look very pale and fluffy.
Mix in Eggs
- Add the eggs to the bowl one at a time. Mix well after you drop each egg in. Pour in the vanilla and the sour cream. This provides the ingredients for Ina Garten Blueberry Crumb Cake moisture.
Sift Dry Ingredients
- In a medium bowl, whisk the white flour. Add the baking powder and the baking soda. Stir in the salt to balance the sweetness. This ensures the cake rises very tall.
Combine the Batter
- Slowly add the flour mix to the wet mix. Use a low speed on your electric mixer. Stop mixing as soon as the flour disappears. Overmixing makes the cake tough and very dry.
Fold in Berries
- Wash your blueberries and pat them very dry. Toss them with a spoonful of extra flour. Gently fold the berries into the thick batter. This keeps them from sinking to the bottom.
Make the Crumbs
- In a small bowl, mix flour and brown sugar. Add the cinnamon and some cold butter pieces. Use a fork to mash it into crumbs. The crumbs should be the size of peas.
Fill the Pan
- Butter and flour your 9-inch square baking pan. Spread the blueberry batter into the prepared pan. Smooth it out with a wet rubber spatula. Sprinkle the cinnamon crumbs evenly over the top.
Bake the Cake
- Preheat your oven to 350 degrees. Bake the cake for 40 to 50 minutes. The crumbs should look very golden and toasted. Let the cake cool before you cut it.
Notes
- Use extra-large eggs for a richer cake flavor.
- Make sure your sour cream is at room temperature.
- Do not use melted butter for the crumb topping.
- Cold butter makes the crumbs much more crunchy.
- Use a toothpick to check the center for doneness.
- Toss blueberries in flour so they stay in place.
- Use fresh blueberries for the best round shape.
- Press the crumbs gently into the wet batter.
- Let the cake rest for 15 minutes before serving.
- Store leftovers in an airtight container for freshness.