From Barefoot Contessa at Home by Ina Garten, found at Barefoot Contessa
I picked up blueberries at the local farm stand today because I wanted to try making this cake. The recipe is located in Barefoot Contessa at Home by Ina Garten (It can also be found on her website and foodnetwork). It was really simple to make this morning. The cake is not that sweet. It's quite tasty with a cup of tea, which is how we enjoyed it.
I did find that it took longer in my oven to bake through. It took an additional 20 minutes making the total cook time for me 70 minutes. I was worried about the cake burning on the bottom but it turned out fine. I had some trouble getting it out of the pan even though I buttered and floured it. Next time I'll use parchment paper and a spring form pan. I also did not sprinkle my cake with confectioner's sugar as I found it quite sweet already.
For the streusel:¼ cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon grated lemon zest
2/3 cup sour cream
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling
Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.
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. 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 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. Cool completely and serve sprinkled with confectioners’ sugar.