BROOKLYN BLUEBERRY CRUMB CAKE"This is an adaptation of an old-fashioned crumb cake that was once a mainstay of Brooklyn bakeries. Note that the recipe calls for extra-large eggs."
FOR THE STREUSEL:1/4 cup sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 cup (1 stick) unsalted butter, melted
1 1/3 cups flour
FOR THE CAKE:6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup sugar
2 extra-large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup blueberries
Confectioners' sugar, for sprinkling
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel, combine the 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, fitted with the paddle attachment, on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add 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.
Serves 8 or more
Source:
Barefoot Contessa at Home by Ina Garten