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lemon blueberry crumb cake

July 16, 2012

Saturday morning I woke up wanting to make something special for CH.

Stumped as to what to make, I remembered Ina Garten’s recipe for blueberry crumb cake I had seen on her show recently. I looked up the recipe and with my own modifications made lemon blueberry crumb cake. Let me be the first to say, the combination of lemon and blueberry is almost too good to be true. With lattes in one hand and forks in the other we devoured this breakfast dessert within moments of taking it out of the oven. As I say with all my other recipes here on the blog… it was too good not to share.

Ingredients

For the streusel:

  • 1/8 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon ground cinnamon
  • dash ground nutmeg
  • 1/2 stick unsalted butter, softened
  • 3/4 cups all-purpose flour

**Please don’t let the thought of making both the streusel and the cake overwhelm you, the streusel takes under 3 minutes to make at is simply delicious**

For the cake:

  • 3 tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 extra-large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 lemon grated lemon zest
  • juice of one lemon
  • 1/3 cup sour cream
  • 3/4 cup self rising flower
  • dash kosher salt
  • 1 heaping cup fresh blueberries

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. Mix in the softened butter. It will form little balls of sugary butter and look like crumbs :). Place it in the freezer while you prepare the cake batter.

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 and fluffy. Reduce the speed to low and add the egg, then add the vanilla, lemon zest, lemon juice, and sour cream. In a separate bowl, sift together the flour 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 (I used a 1.5-qt Corningware dish, but you could also use a brownie pan or 9 inch cake round). With your fingers, crumble the topping evenly over the batter. Bake for 35-40 minutes, until a cake tester comes out clean. (The streusel will melt over the cake and still be buttery and melted when the cake is done 🙂 )

Enjoy!

-Michelle

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One Comment leave one →
  1. Gramma permalink
    July 16, 2012 3:30 PM

    YUMMMMMMMMMMMMMMMMMMMMMMM!!!!!!
    Only thing better would by YOU!!!
    LOVE YOU
    XOXOXOXOOXO
    Gram

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