Lemon Blueberry Crumb Cake

One of my favorite desserts/breakfast recipes, I discovered last summer from one of my all time favorite cooks, Ina Garten aka The Barefoot Contessa. I modified it a bit to suit my love of extra lemon, but either way it tastes excellent!

 

For the cake you will need the following:

 

1 c. Sugar

3/4 c. Butter at room temperature

3 Eggs

1 tsp. Lemon Zest

2 tsp. Lemon Juice

1tsp. Pure Vanilla

1 c. Sour Cream

1 1/2 c. Flour

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

2 c. Fresh Blueberries

 

For the topping:

 

1/4 c. Sugar

1/3 c. Light Brown Sugar

1 tsp. Cinnamon

1/8 tsp. Nutmeg

1 stick of butter, melted

1 1/3 c. Flour

 

 

 

 

Before I start, I'm just want to follow up on a previous post regarding my Professional Series 6qt. Kitchenaid Stand Mixer. I had stated that I felt it was too large for smaller batches. My friends, Randy and Amanda, found the answer for that:

While it's not made by Kitchenaid, the batter paddle on the left is amazing!! They let me use theirs and now I'm hooked!!!! It gathers all the batter equally regardless of the size of the batch!

 

 

Begin by combining the sugar and butter.

 

I love these little 1/4 c. pieces for baking! They're cute!

Continue by adding the vanilla and eggs (one egg at a time)

Look at that batter paddle work her magic! You can see the ingredients are blending evenly. The smell of vanilla and sugar is incredible. It gets better once you add the lemon juice and zest!

Finally, add the cup of sour cream! Light and fluffy !!

 

In a separate bowl, combine the flour, salt, baking powder and soda. Whisk thoroughly.

Gradually add to the wet mixture. Mix on medium for approx. 2 minutes. Finally, dredge the blueberries in a bowl of flour prior to adding. This helps them not to settle to the bottom of the pan.

Fold them into the cake batter on low speed until blended.

 

 

Pour into a greased 10 inch spring form pan (8 or 9"is fine too).  Now its time to make the topping.

Very simple. No need to fret. ONE NOTE of CAUTION: always remember that cinnamon and nutmeg are not equals. Nutmeg is very strong and over-powering. Always use much less than cinnamon. Follow the ratios!! Combine the sugars, spices, and melted butter.

It should look like soup!!

Now, using your fingers blend in the flour gradually.

Our hands are the best tools we have. Continue to work into crumbs until it is looks like this:

Generously spread over the top and bake at 350 degrees for 50 minutes.

This is one of my favorite, favorite dishes. I'm sure once you try it, you'll make it over and over again. Whether summer, spring, fall, or winter this works anytime!!

 

The hardest part is the clean up!! Days like this, I wish I had a dishwasher!!