Friday, October 22, 2010

Blueberry Crumb Cake

This Barefoot Contessa recipe has been on my want-to-try list for a while now. I decided to serve it for dessert tonight, following a meal with friends that included Fried Chicken Tenders, Risotto, and Chopped Apple Salad. The cake has a very light texture and is delicious. It calls for a small amount of lemon zest, but that flavor gets lost. Next time I'll up the amount of zest because blueberries and lemons are perfect partners. I have an idea to use it for French toast—I'll let you know. Enjoy!

Blueberry Crumb Cake
6 Tbsp. butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. lemon zest
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2/3 cup sour cream
1 cup blueberries

1. Beat butter and sugar with a mixer until creamy. Add in eggs, 1 at a time, beating until blended after each addition. Add in vanilla and zest. Combine flour and next 3 ingredients. Gradually add to butter mixture, alternately with sour cream, beginning and ending with flour mixture. Stir in blueberries. Pour batter into a lightly greased 9-inch round cake pan. Sprinkle Streusel over top of batter.
2. Bake at 350° for 40 to 50 minutes or until done.

1/4 cup granulated sugar
1/3 cup brown sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1 1/3 cups all-purpose flour
1/2 cup butter, melted

1. Combine sugar and next 4 ingredients. Stir in melted butter until combined.

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