| Level: | Easy |
| Total: | 48 min |
| Prep: | 8 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 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
- Confectioners’ sugar for sprinkling
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 535 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 7 g |
| Cholesterol | 117 mg |
| Sodium | 235 mg |
Reviews
I made it and it was great!
I did add extra blueberries and it was gone quick!
I did add extra blueberries and it was gone quick!
The cake part of this is very good however the streusel topping just does not work in my opinion as well as my friends who tried it. I was going to give the cake away but decided to try and save it. I took all the topping off and made a lemon glaze for the top instead. Everyone who tried it with the glaze thought it was WAY better that way. I will make this cake again but just put my lemon glaze on top instead from now on.
printed recipe calls for kosher salt to be added with flour and baking soda & powder… yet in video Ina does not add salt… what to do???
always love Ina’s recipes…
always love Ina’s recipes…
The cake it’s self is absolutely delicious. I could eat the batter with a spoon. I made it with fresh picked Huckleberries and it was so good. I was not a fan of the streusel. It had too much flour and not enough sugar for me so all I could taste was flour. There was also A LOT of streusel so I would cut that in half. Also, the baking time was way more that 50 minutes. I ended up moving the heat up to 375 after 1 hour and then cooked it another 15 minutes to finally get it done. I will definitely make this again, just modify the streusel to be less flour forward and less amount over all.
Only coffee cake I ever make. Another Ina homerun!
Yes it is a great recipe! Best coffee cake I’ve ever had! Easy directions
I Love Ina’s recipes, I’ve made several
I Love Ina’s recipes, I’ve made several
ALWAYS A WIN!!! Easily one of my FAVORITE recipes of all time!!! Takes exactly 1 hour in the oven for me (using the 9″ pan). The only change I make to the recipe is that I use unsalted butter for the cake but salted butter for the crumb topping. THANKS, INA!!!
This is definitely a keeper. Easy to put together and absolutely delicious. I just think there was too much crumb topping. But it was a hit with my family and the kids had no problem with too much crumb topping!!
Great cake, easy recipe. A little too much crumb topping for me but that just preference. I put less the second time
Yum. The crumb topping is crunchy and the cake with fresh blueberries was light and scrumptious. Excellent!