Thursday, January 31, 2008

CRAVE: Sour Cream-Blueberry Crumb Cake

Okay, I know I said it wasn't a Diet...but I'd be lying if I wasn't sad about denying myself this moist, buttery coffee cake. (I took these pictures last time I made this a few months ago, and seriously guys, that top image is worth enlarging - regard the golden, tender crumbitude.) WANT!

Sour Cream-Blueberry Crumb Cake
(From Tish Boyle's The Cake Book)


Crumb Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
7 tablespoons unsalted butter, melted

Sour Cream Blueberry Cake:
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
1 cup sour cream
1 1/2 teaspoons vanilla extract
10 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs


Make the topping:

In a medium bowl, stir together the flour, sugars, cinnamon, and salt. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.

Make the Cake:

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bottom and sides of a 9-inch square baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.

In a medium bowl, toss the blueberries with 1 tablespoon of the flour mixture until the berries are coated; set aside. In a small bowl, whisk together the sour cream and vanilla extract; set aside.

Beat together the butter and granulated sugar at medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, beating well after each addition nad scraping down the sides of the bowl as necessary. At low speed, beat in the flour mixture in three additions, alternating it with the sour cream in two additions. Using a rubber spatula, fold in the blueberries. Scrape the batter into the prepared pan and smooth the top with a spatula. Sprinkle the crumb topping evenly over the batter, breaking up any large lumps with your fingers.

Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes. Place the cake in the pan on a wore rack and cool completely (Note that I never, EVER obey this last instruction).

Cut the cake into squares and serve from the pan.

Makes 9 servings.


Chef JP said...

Thanks for a wonderful recipe! I will mention it in my friday food blog round-up.

Kevin Sandlin said...

Can you blog me up a paper towel to wipe away this coffee-stained droool?? Man that looks good.

Lex said...

I want some... NOW!

Kate said...

JP - Oh, thanks! How nice! I'm proud to be in your blogroll, too =)

kevin - I'm excited that you're here - coffee drool and all. Welcome!

Al - I know. FEED ME.

Jasmine said...

I thought I commented, but I guess I didn't...

What a thing to deny yourself! Blueberries are good for you, so go and make some and


ThursdayNext said...

It is *wonderful* to see you again. :) Your posts are as delicious as this cake looks!

Rita said...

I just couldn't resist! I baked this little piece of oh so heavenly cake and it is...without a of the most delicious, buttery and tender cakes I have ever made. Kate, thank you from my whole family for such a great recipe. Your detailed baking instructions made this a breeze. Surely this will be one of my family favorites!!!

Kate said...

Thanks so much, Rita! Glad you enjoyed it. Sure would be good with fresh summer berries...mmm!

Dazy said...

This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.

Lori Wallace said...

I found your recipe while browsing for a blueberry cake recipe yesterday, and decided to make it.

It is really delicious! I have now bookmarked you, as well as passed you along. :)


Anonymous said...

Hey, I love this cake but one question.
I've made it twice and it looks like it's not cooked in the middle. I baked it for 50 minutes just to make for sure that it was cooked. I was just wondering if you've had the same situation(s) with this cake?

Ali said...

Great recipe. Impressed a few people with this one :) The second time I made it I added juice and zest of one lemon to the batter and subbed some of the white sugar for brown - i like not too sweet - and it turned out delicious too. Thanks for this yummy recipe.