Ina Garten Blueberry Crumb Cake Recipe
Ina Garten’s Blueberry Crumb Cake is a classic coffee cake with a twist. It features a soft and tender cake base, fresh blueberries folded into the batter, and a streusel-like crumb topping made with butter, sugar, and flour. This cake is a comforting, bakery-style delight that can be easily prepared at home.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Cake:
- All-purpose flour: 2 cups
- Granulated sugar: 1 cup
- Unsalted butter: 8 tablespoons (1 stick), softened
- Eggs: 2 large
- Sour cream: 1 cup
- Vanilla extract: 1 teaspoon
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Fresh blueberries: 2 cups (or frozen, thawed, and drained)
For the Crumb Topping:
- All-purpose flour: 1 cup
- Granulated sugar: 1/2 cup
- Brown sugar: 1/2 cup
- Unsalted butter: 8 tablespoons (1 stick), melted
- Cinnamon: 1 teaspoon
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or a round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and sour cream, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
Step 2: Make the Crumb Topping
- In a bowl, mix the flour, granulated sugar, brown sugar, and cinnamon.
- Pour in the melted butter and mix until the mixture resembles coarse crumbs.
Step 3: Assemble and Bake
- Pour the batter into the prepared baking dish, spreading it evenly.
- Sprinkle the crumb topping generously over the batter.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Step 4: Cool and Serve
- Let the cake cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature.