Blueberry Crumb Cake
The other day I was foraging around my freezer and came across a bag of blueberries I froze over the summer. I made this blueberry crumb cake from a Barefoot Contessa recipe and it couldn’t be easier – it took about 10 minutes to get in the oven. This is a great recipe because you can use fresh or frozen berries of your choice, and this cake is good for breakfast, a snack or even dessert – a summery treat you can whip up year-round.
Blueberry Crumb Cake (adapted from the Barefoot Contessa – click here for printable recipe)
For the streusel:
- 1/4cup sugar
- 1/3cup brown sugar
- 1 teaspoon cinnamon
- 1/4lb melted butter
- 1 1/3cups flour
For the cake:
- 6 tablespoons butter at room temperature
- 3/4cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4teaspoongrated lemon zest
- 2/3cup non-fat Greek yogurt or sour cream
- 1 1/4cups flour
- 1 teaspoon baking powder
- 1/4teaspoon baking soda
- 1/2teaspoon salt
- 1 1/2 cups blueberries (or berries of your choice), fresh or frozen
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
Make the streusel: Combine the granulated sugar, brown sugar, and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
Make 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 yogurt/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 berries 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.