Blueberry Crumb Cake
It's the second time for me to make this cake. And as the usual cliche goes, "it's lovelier the second time around". True enough, this cake is now officially in my list of favorites. How could it not be? The recipe is from one of my favorite food celebrities no less than "the" Ina Garten of Barefoot Contessa fame. I made some modifications of the recipe though to suit my own liking. What I particularly liked about this cake is it's very mild profile. It's not too rich neither overwhelming in sweetness. It got the right balance of taste. The crumb gave an enjoyable texture to the overall flavor.
What you need:
For the Crumb or Streusel:
1/8 cup granulated sugar
scant 1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 stick unsalted butter, melted
2/3 cup all purpose flour
For the Cake:
6 tbsp unsalted butter (3/4 stick), at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
2/3 cup sour cream
1 1/4 cup …
What you need:
For the Crumb or Streusel:
1/8 cup granulated sugar
scant 1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 stick unsalted butter, melted
2/3 cup all purpose flour
For the Cake:
6 tbsp unsalted butter (3/4 stick), at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
2/3 cup sour cream
1 1/4 cup …