Does Ina ever make anything that's not absolutely delicious? I haven't made every single recipe she's posted but I can tell you that this recipe is just that, delicious. I love the crumb on this cake, it's thick and a little crunchy which goes so well with this moist coffee cake. I will make this with a little more lemon zest then the recipe called for because I love the combination of blueberries and lemon, sooooo refreshing! I didn't have extra large eggs on hand so I used 3 large eggs and it worked beautifully. The cake is super moist and light, no dry coffee cake here! You could take this cake and add raspberries instead of blueberries, or use chocolate chips instead of berries. Add some nuts to the crumb topping or inside the cake. This is the perfect cake to experiment with and make your very own. ENJOY!
Ina Garten's Blueberry Crumb Coffee Cake
Food Network
Ingredients
For the streusel:
Directions
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.
