Best 3 Barefoot Contessas Blueberry Crumb Cake Recipes
Welcome to the delectable world of baking, where sweet and savory creations come to life! In this article, we embark on a culinary journey to discover the best recipe for the iconic Blueberry Crumb Cake, a masterpiece made famous by the beloved Barefoot Contessa, Ina Garten. With its tender crumb, juicy blueberry filling, and mouthwatering streusel topping, this cake is a delightful treat that will tantalize your taste buds and leave you craving more. Prepare to be captivated as we explore the nuances of this classic recipe, providing you with the essential tips and tricks to achieve a perfect Blueberry Crumb Cake that will impress your friends and family. Get ready to indulge in this timeless favorite, a true symphony of flavors that will elevate your baking skills to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 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.
Tips:
- Use fresh blueberries for the best flavor. If using frozen blueberries, thaw them completely before using.
- To make the crumb topping, use cold butter. This will help the topping stay crumbly.
- If you don't have a food processor, you can make the crumb topping by hand. Just use a pastry blender or two forks to cut the butter into the flour and sugar until it resembles coarse crumbs.
- Don't overmix the batter. Overmixing will make the cake tough.
- Bake the cake in a preheated oven. This will help ensure that the cake bakes evenly.
- Let the cake cool completely before serving. This will help the flavors to meld and the cake to set.
Conclusion:
Barefoot Contessa's Blueberry Crumb Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and crumbly topping. The blueberries add a burst of sweetness and color. This cake is sure to be a hit with everyone who tries it.
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