Usually, when it comes to entertaining, I’m racing to the finish, still putting the finishing touches on, well, everything, as my first guests are arriving.
So, you can imagine my surprise when, by 11:30 am on New Year’s Day, I had baked cookies, started chicken stock and made a trip to the grocery store. I’m not trying to show off here, in fact, I’m still not sure how it happened, given that I didn’t go to bed until around 3 am. But, perhaps it’s a sign of a good year to come?
I think so.
At the very least, I was finally able to make a blueberry coffee cake that I’ve wanted to serve at a brunch since April, but just never quite had the time. I can only say that I’m sorry I waitedthe cake comes together in almost no time at all, and, between its moist delicate crumb and the fact that there are so many actual crumbs, it was the thing on the table that I kept coming back to. Needless to say, this is going to be a brunch staple in my 2012 rotation.
Blueberry Crumb Cake
Recipe courtesy of Ina Garten
For the 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 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
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 (I added some raspberries here, too)
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
Make the streusel by combining 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.
Make 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.