Like many others, I am a fan of Ina Garten’s recipes. I miss her Barefoot Contessa cooking show on Food Network. The cooking channels seem to have cancelled their actual cooking shows such as Ina’s. These days, you’re hard pressed to find such a show though there is no shortage of reality/competitive cooking shows. Now on to Ina’s blueberry crumb cake! Blueberries are plentiful and so now is a great time to make this cake. My version uses lactose free ingredients but go ahead and use regular sour cream and butter if you get along with them just fine.
The recipe calls for a stand mixer but I’m sure you could use a hand mixer as well. The batter is quite thick, which makes for a beautiful cake.
I kept sprinkling the streusel over the batter as instructed. I thought I had way too much, but I kept going until I used it up. All that streusel (see top photo) makes this the crumb cake of your dreams!
- For the streusel:
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ pound (1 stick) Earth Balance Buttery Sticks (or unsalted butter), melted
- 1⅓ cups all-purpose flour
- For the cake:
- 6 tablespoons Earth Balance Buttery Sticks (or unsalted butter), at room temperature
- ¾ cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon grated lemon zest
- ⅔ cup Green Valley lactose free sour cream (or regular sour cream)
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup fresh blueberries
- confectioners sugar for sprinkling
- Preheat the oven to 350 degrees. 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 Buttery Sticks or butter with the sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 minutes, until light. Reduce speed to low and add the eggs one 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 mixture 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 speed it out with a spatula. With your fingers, crumble the topping evenly over the batter. It may seem as though there is too much streusel, but keep sprinkling until you use it up!
- Bake for 40 - 50 minutes until a cake tester comes out clean, Cool completely and serve sprinkled with confectioners sugar if desired.
- This cake freezes beautifully.