Wednesday, 19 June 2013

Blueberry Crumb Cake

Something very special happens to a cake when sour cream is put in makes it very moist.  And the crumble topping has just the right amount of sweetness to complement this buttery cake.  Enjoy it in the morning with a cup of coffee, enjoy it as pick-me-up after lunch, or enjoy it in the evening with a cup of tea.  Basically, just enjoy it!  I forgot to take a picture of the line up, sorry.

Let's get started anyways...

Begin by putting the white sugar and butter in your bowl

Beat together the butter and the sugar. When it looks like this, it isn't ready.

Now it's ready. 

Add the eggs, one at a time. 

Beat after the addition of each egg. I forgot to take a picture of the second egg.

Add the vanilla

Add the sour cream

Beat until you have a combined mixture

Add the flour, salt, baking powder and baking soda

Mix, mix, mix

Get a 6 oz container of blueberries, wash and dry and put them in to the batter.

Fold the blueberries gently into the batter

Lay the mixture in a buttered baking dish (or spray with a nonstick cooking spray that has flour in it)

Next, let's work on the topping. 
In this bowl we have: sugar, brown sugar, cinnamon, nutmeg and flour.
Melted butter is also added

Work the mixture with your hands breaking any lumps

You will get a mixture that will resemble damp, clumpy sand.

Sprinkle evenly over the cake batter

Ready for the oven!

Out of the oven! Let cool for about 1 hour and invert it onto a cake plate.

Sprinkle with powdered sugar. I found the best way to sprinkle powder is by using a small sieve or in this case, a tea infuser.

Looks like fresh snow on a cold December morning (but thankfully that doesn't happen in CA!)

Here is what it looks like inside!

Blueberry Crumb Cake
Feeds about 6-8

For the topping:
2 tbsp granulated sugar (fancy word for white sugar)
3 tbsp light brown sugar, lightly packed
1/2 teaspoon ground cinnamon
1/16 teaspoon ground nutmeg
1/2 stick butter melted (4 tbsp)
11 tbsp all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
1/2 cup white sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
2/3 cup sour cream
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 oz or 1 cups or so fresh blueberries
Confectioners' sugar for sprinkling (fancy word for powdered sugar)

Preheat the oven to 350 degrees F. Butter and flour an 8 or 9" baking pan (square or round).

For the topping:
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 with an electric mixer until light. Then add the eggs 1 at a time, then add the vanilla, and sour cream. Add flour, baking powder, baking soda, and salt and fold in with a spoon just until combined.  Then fold in the fresh blueberries.  Spoon the batter into the prepared pan and spread it out evenly so that it cooks evenly. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. My cake took 40 minutes.