For 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 Cake:
6 tablespoons unsalted butter, at room temperature (3.4 a 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
1.25 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
confectioner's sugar for sprinkling
Directions:
Preheat oven to 350°. 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 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 4-5 mins, until light. Reduce the speed to low and add the eggs one 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 spatual to be sure that 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 40-50 minutes, until a cake tester comes out clean. Cool completely and seve sprinkled with confectioners' sugar.
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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 Cake:
6 tablespoons unsalted butter, at room temperature (3.4 a 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
1.25 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
confectioner's sugar for sprinkling
Directions:
Preheat oven to 350°. 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 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 4-5 mins, until light. Reduce the speed to low and add the eggs one 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 spatual to be sure that 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 40-50 minutes, until a cake tester comes out clean. Cool completely and seve sprinkled with confectioners' sugar.
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How was this cake overall?
I think this is probably the best blueberry cake recipe that I have ever tasted!
The topping, for one, was fantastic! It was sweet, buttery, and delicious.
It tasted just as good as a Starbucks Blueberry Streusel Muffin.
One tip though, it comes out best if you use the sizes of the pan and ingredients given in the recipe.
I think the Contessa has some good stuff.
I think this is probably the best blueberry cake recipe that I have ever tasted!
The topping, for one, was fantastic! It was sweet, buttery, and delicious.
It tasted just as good as a Starbucks Blueberry Streusel Muffin.
One tip though, it comes out best if you use the sizes of the pan and ingredients given in the recipe.
I think the Contessa has some good stuff.
