Ina Garten’s Blueberry Crumb Coffee Cake

Ina Garten’s Blueberry Crumb Coffee Cake

03/10/2019 By bunny 5 Comments

Ina Garten’s Blueberry Crumb Coffee Cake is super moist and light, no dry coffee cake here!

There are so many things I love about this cake that it’s hard to pick just one element that makes it so absolutely amazing. We might as well start at the top with the crumb topping. When I want coffee cake I want crumb topping. This delicious coffee cake is loaded with it and I mean loaded. It’s a texture thing with me. I love the contrast of textures. The cake is soft and moist and the crumb topping adds a wonderful crunch that my mouth adores. The flavors of blueberry and lemon are my absolute favorite flavor combinations when baking and this cake didn’t disappoint. When you put all those elements together it makes for one outstanding 9 inch coffee cake. We’re making Ina Garten’s Blueberry Crumb Cake together so let’s gather the ingredients.

Ina Garten’s Blueberry Crumb Coffee Cake Ingredients:

Cake Batter Ingredients:

• 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
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Crumb Topping Ingredients:
• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 stick unsalted butter, melted
• 1 1/3 cups all-purpose flour

Place the room temperature butter and white sugar in a large bowl. Beat the two ingredients together with an electric mixer on high speed for 4 -5 minutes until they are light and fluffy.

Reduce the mixer to low speed and add the eggs one at a time, beating well after each addition. Add the vanilla, lemon zest and sour cream to the bowl. Beat everything together until it’s well incorporated.

Using a separate medium size bowl sift the flour, baking powder, baking soda and salt together. With your electric mixer on low speed add the sifted dry ingredients to the batter and beat until just incorporated.

Next , fold those gorgeous fresh blueberries into the batter. If you want to you can coat the blueberries with a tablespoon of flour if you want to, her recipe didn’t specific doing that but it will help the berries from sinking to the bottom of the pan..

Spoon the batter into your prepared buttered and floured 9 inch round baking pan. Look at the batter, that’s one gorgeous creamy batter. Spread it out evenly in the pan. Next, it’s time to make the crumb topping.

Combine the white and brown sugar, cinnamon and nutmeg in a medium bowl. Stir in the melted butter first and then stir in the flour. Mix all the ingredients together until they are well incorporated.

Sprinkle the topping across the top of the batter covering it evenly. Put the cake into a 350 degree preheated oven and bake it for 40 – 50 minutes or until it tests done when a toothpick is inserted into the center of it. Cool it completely on a wire rack.

Ina Gartens Blueberry Coffee Cake, soft moist and delicious with oodles of flavor and texture, this one’s a keeper kids, Enjoy!

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Looking For More Recipes From Bunny’s Warm Oven, Try These!

Ina Garten's Blueberry Coffee Cake

These is a moist tender,Blueberry Coffee cake from Ina Garten made in a 9 inch round cake pan.

Ingredients

Streusel Topping

1/4

cup

white sugar

1/3

cup

light brown sugar, lightly packed

1

Teaspoon

cinnamon

1/8

Teaspoon

nutmeg

1

stick

butter, melted

1 1/3

cups

all purpose flour

Cake Batter

6

Tablespoons

butter, room temperature

3/4

cup

white sugar

2

extra large

eggs, room temperature

1

Teaspoon

vanilla extract

1/2

Teaspoon

grated lemon zest

2/3

cup

sour cream

1 1/4

cup

all purpose four

1

Teaspoon

baking powder

1/4

Teaspoon

baking soda

1/2

Teaspoon

salt

1

cup

fresh blueberries

Instructions

Preheat oven to 350 degrees. Butter and flour a 9 inch round baking pan.

Place the room temperature butter, white sugar in a large bowl. Beat the two ingredients together with an electric mixer on high speed for 4 - 5 minutes until the ingredients are light and fluffy.

In a separate medium size bowl sift the flour, baking powder, baking soda and salt together. With the mixer on low speed add the sifted dry ingredients to the batter and mix just until the ingredients are incorporated.

Fold the fresh blueberries into the batter. Spoon the batter into your prepared pan. Spread it out evenly. (You can coat the blueberries with 1 Tablespoon of flour to keep them from sinking to the bottom.)

Crumble the topping evenly over the top of the batter. Bake at 350 degrees for 40 - 50 minutes or until it tests done when a toothpick is inserted in to the center. Cool completely on a wire rack.

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside to top the cake batter with before baking.

Looking for more blueberry recipes, try these from other bloggers…Blueberry Streusel Coffee Cake…Blueberry Swirl Pound Cake