I promise that I’m not lacking inspiration and copying my sister, but I have been craving crumb cake for a couple of weeks, and I happened to have some blueberries in the fridge. Actually, Christina’s recipe from yesterday wasn’t really a coffee cake, but a coffee bread, so these recipes are completely different! Does anyone know the difference between a crumb cake and a coffee cake. I was telling someone how I was in the mood for coffee cake, and I got the strangest look. Is that one of those terms that people in America just don’t use?
I was planning on making this into a regular 8″ round cake, but then I figured that if I made them into cupcakes I’d be able to share, and wouldn’t be so tempted to eat a whole cake!
Blueberry Crumb Cake (from Ina Garten):
- 1/4 c. sugar
- 1/3 c. brown sugar, lightly packed
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/4 c. (1 stick) butter, melted
- 1 1/3 c. flour
- 6 Tbsp. butter, room temperature
- 3/4 c. sugar
- 2 eggs, room temperature
- 1 tsp. vanilla
- 1/2 tsp. grated lemon zest
- 2/3 c. sour cream
- 1 1/4 c. flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 c. fresh blueberries
- Combine the sugars, cinnamon, and nutmeg in a bow. Stir in the melted butter and then the flour. Mix well and set aside.
- Cream the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time.
- Add vanilla, lemon zest and sour cream.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Add the flour mixture to the batter and mix until just combined.
- Fold in the berries with a spatula.
- Spoon the batter into a greased 8″ pan.
- Crumble streusel topping evenly over the batter.
- Bake at 350 degrees for 40-50 minutes.
- If you’re making this as cupcakes, bake for 20 minutes.