Ina Garten Blueberry Crumb Cake Recipe
If you enjoy soft cakes with fruit and crumbs, this Ina Garten Blueberry Crumb Cake Recipe is a perfect treat.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh blueberries
For Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter cubed
Instructions
Preheat the Oven
- Preheat oven to 350°F. Line the baking pan with parchment paper lightly.
Prepare the Crumb Topping
- Mix flour, brown sugar, and cinnamon. Add cold butter. Rub until crumbly. Set aside.
Cream Butter and Sugar
- Beat butter and sugar together until light, fluffy, and pale.
Add Eggs
- Add eggs one at a time. Mix well after each addition.
Add Vanilla and Sour Cream
- Add vanilla extract and sour cream. Mix gently until smooth.
Mix Dry Ingredients
- In another bowl, mix flour, baking powder, baking soda, and salt evenly.
Combine Batter
- Add dry ingredients to wet mixture slowly. Mix just until combined.
Fold Blueberries
- Gently fold blueberries into batter using a spatula.
Spread Batter
- Spread batter evenly into prepared baking pan. Smooth the top lightly.
Add Crumb Topping
- Sprinkle crumb topping evenly over the batter.
Bake the Cake
- Bake for forty-five minutes until golden and a toothpick comes out clean.
Cool Before Serving
- Let cake cool for fifteen minutes before slicing and serving.
Notes
Use fresh blueberries for best flavor.
Do not overmix the batter.
Keep butter cold for crumb topping.
Check cake center with toothpick.
Cool slightly before cutting slices.
Do not overmix the batter.
Keep butter cold for crumb topping.
Check cake center with toothpick.
Cool slightly before cutting slices.