Best 4 Barefoot Contessas Blueberry Crumb Cake Recipes
Satisfy your sweet cravings with the delightful Blueberry Crumb Cake, a culinary masterpiece from the renowned Barefoot Contessa, Ina Garten. This delectable cake features a moist and tender crumb, bursting with the juicy sweetness of blueberries, all enveloped in a buttery, golden-brown crumb topping. Perfect for any occasion, from cozy brunches to celebratory gatherings, this Blueberry Crumb Cake promises an explosion of flavors and textures that will leave you wanting more.
Indulge in the ultimate Blueberry Crumb Cake experience with our curated collection of recipes, each offering unique variations to cater to your taste preferences. From the classic recipe that embodies simplicity and timeless flavors, to creative twists like the Lemon Blueberry Crumb Cake that adds a refreshing citrusy zest, and the Gluten-Free Blueberry Crumb Cake that caters to dietary restrictions, there's a recipe here for every baker and palate.
These recipes provide step-by-step instructions, ensuring that even novice bakers can achieve perfect results. With detailed ingredient lists, precise measurements, and helpful tips, you'll be guided through the process of creating a Blueberry Crumb Cake that is both visually stunning and irresistibly delicious.
Whether you prefer a traditional approach or crave something a bit different, our Blueberry Crumb Cake recipes have got you covered. So, preheat your oven, gather your ingredients, and embark on a delightful baking journey that will yield a Blueberry Crumb Cake that will tantalize your taste buds and create lasting memories for all who indulge in its sweet, crumbly goodness.
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. 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 in 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 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 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.
BLUEBERRY COFFEE CAKE MUFFINS
Provided by Ina Garten
Time 37m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. 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 and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
BAREFOOT CONTESSA'S BLUEBERRY CRUMB CAKE
Make and share this Barefoot Contessa's Blueberry Crumb Cake recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 10-inch round baking pan.
- For the streusel, 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.
- 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.
Nutrition Facts : Calories 702.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 153.9, Sodium 314.1, Carbohydrate 91.5, Fiber 2.3, Sugar 48.8, Protein 8.9
Tips:
- Use fresh blueberries for the best flavor and texture.
- If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
- For a sweeter crumb topping, increase the amount of sugar in the recipe.
- If you want a more crunchy crumb topping, use less butter in the recipe.
- Be sure to grease the baking pan well before adding the batter, so the cake doesn't stick.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
Conclusion:
Barefoot Contessa's Blueberry Crumb Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy blueberries, crunchy crumb topping, and tender crumb, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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