Monday, May 23, 2011

Deep In The Heart of Blueberry Season


I am back with another blueberry recipe ('tis the season).  This is a perfect breakfast treat (say, with a cup of coffee) on one of those mornings when you feel like being just a little bit bad.  The recipe is by Ina Garten, and I have to say, I have never tried one of her recipes that wasn't amazing.  The cake tastes great when it is warm out of the oven, and just as good for leftovers the next morning.   This is a perfect blend of slightly sweet streusel mixed with the tartness of blueberries.  Will easily feed eight people.  And on to the recipe.

Ingredients

For the streusel:

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour

For the cake:

  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • Confectioners' sugar for sprinkling

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.

4 comments:

MM said...

Delicious! Thanks for sharing!
Have a nice week!

xoxoxo

Katie said...

Ina and I are basically bff.

Marissa said...

This looks delicious! I will definitely be trying this recipe soon! xoxo Marissa

http://happiness-is-the-little-things.blogspot.com/

Elle Sees said...

holy moly does this have my mouth watering!

I'm Erin

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Hi, I'm Erin. I am living back on the east coast after 15 years out west. Currently readjusting to humidity and mosquitos. I love to take pictures and read fashion magazines.... and to talk about nothing in particular (ok, and my dogs).

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