I recommended this dessert recipe to my sister-in-law. We call each other at least once a week to catch up, and we’re usually burning the phone for talking too long. Last time, she called me and told me how much of a hit this recipe was to her family. She said that her husband and her son almost finished the entire cake. If it weren’t for her stopping them, they might have finished it and ruined their dinner. This is truly one great cake recipe!
See what our friends from Smells Like Home have to say about the recipe:
“The whole recipe was a simple one and the only part I struggled with was getting the cake out of the cake pan without losing the crumbs. If I had a 9″ spring form pan, I would have use that but instead I flipped the cake upside down on to a plate that was larger than the circumference of the cake and then flipped it right side up onto a cooling rack. Worked fine with no issues.”
This recipe was adapted from Barefoot Contessa. She has the most amazing recipe for homes. Thank you for this recipe, Ina Garten!
Ingredients
For the streusel:
- 1/4 cup Domino granulated sugar
- 1/3 cup Domino light brown sugar, lightly packed
- 1 teaspoon McCormick ground cinnamon
- 1/8 teaspoon McCormick ground nutmeg
- 1/4 pound (1 stick) Land O Lakes unsalted butter, melted
- 1 1/3 cups Gold Medal all-purpose flour
For the cake:
- 6 tablespoons Land O Lakes unsalted butter, at room temperature (3/4 stick)
- 3/4 cup Domino granulated sugar
- 2 extra-large Eggland’s eggs, at room temperature
- 1 teaspoon McCormick pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup Daisy sour cream
- 1 1/4 cups Gold Medal all-purpose flour
- 1 teaspoon Clabber Girl baking powder
- 1/4 teaspoon Clabber Girl baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh Driscoll’s blueberries
- Confectioners’ sugar for sprinkling
Instructions
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.
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Quick Tip: You can try other berries using this recipe, if you like.
Thanks again to Smells Like Home for this amazing recipe.
