Ina Garten’s Blueberry Crumb Coffee Cake is super moist and light, no dry coffee cake here!
There are so many things I love about this cake that it’s hard to pick just one element that makes it so absolutely amazing. We might as well start at the top with the crumb topping. When I want coffee cake I want crumb topping. This delicious coffee cake is loaded with it and I mean loaded. It’s a texture thing with me. I love the contrast of textures. The cake is soft and moist and the crumb topping adds a wonderful crunch that my mouth adores. The flavors of blueberry and lemon are my absolute favorite flavor combinations when baking and this cake didn’t disappoint. When you put all those elements together it makes for one outstanding 9 inch coffee cake. We’re making Ina Garten’s Blueberry Crumb Cake together so let’s gather the ingredients.
Ina Garten’s Blueberry Crumb Coffee Cake Ingredients:
Cake Batter Ingredients:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
Crumb Topping Ingredients:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 stick unsalted butter, melted
- 1 1/3 cups all-purpose flour
Place the room temperature butter and white sugar in a large bowl. Beat the two ingredients together with an electric mixer on high speed for 4 -5 minutes until they are light and fluffy.
Reduce the mixer to low speed and add the eggs one at a time, beating well after each addition. Add the vanilla, lemon zest and sour cream to the bowl. Beat everything together until it’s well incorporated.
Using a separate medium size bowl sift the flour, baking powder, baking soda and salt together. With your electric mixer on low speed add the sifted dry ingredients to the batter and beat until just incorporated.
Next , fold those gorgeous fresh blueberries into the batter. If you want to you can coat the blueberries with a tablespoon of flour , her recipe didn’t specify doing that but it will help the berries from sinking to the bottom of the pan..
Spoon the batter into your prepared buttered and floured 9 inch round baking pan. Look at the batter, that’s one gorgeous creamy batter. Spread it out evenly in the pan. Next, it’s time to make the crumb topping.
Combine the white and brown sugar, cinnamon and nutmeg in a medium bowl. Stir in the melted butter first and then stir in the flour. Mix all the ingredients together until they are well incorporated.
Sprinkle the topping across the top of the batter covering it evenly. Put the cake into a 350 degree preheated oven and bake it for 40 – 50 minutes or until it tests done when a toothpick is inserted into the center of it. Cool it completely on a wire rack.
Ina Gartens Blueberry Coffee Cake, soft moist and delicious with oodles of flavor and texture, this one’s a keeper kids, Enjoy!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Blueberry Cake for Two…Apple Pan Dowdy...Banana Cake with Browned Butter Glaze...Broccoli Gratin...Buttermilk Coconut Pound Cake
Ina Garten's Blueberry Coffee Cake
Ingredients
Streusel Topping
- 1/4 cup white sugar
- 1/3 cup light brown sugar, lightly packed
- 1 Teaspoon cinnamon
- 1/8 Teaspoon nutmeg
- 1 stick butter, melted
- 1 1/3 cups all purpose flour
Cake Batter
- 6 Tablespoons butter, room temperature
- 3/4 cup white sugar
- 2 extra large eggs, room temperature
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cup all purpose four
- 1 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees. Butter and flour a 9 inch round baking pan.Place the room temperature butter, white sugar in a large bowl. Beat the two ingredients together with an electric mixer on high speed for 4 - 5 minutes until the ingredients are light and fluffy.Reduce the mixer to low speed and add the eggs one at a time, beating well after each addition. Add the vanilla, lemon zest and sour cream to the bowl. Beat everything together until it’s well incorporated. In a separate medium size bowl sift the flour, baking powder, baking soda and salt together. With the mixer on low speed add the sifted dry ingredients to the batter and mix just until the ingredients are incorporated.Fold the fresh blueberries into the batter. Spoon the batter into your prepared pan. Spread it out evenly. (You can coat the blueberries with 1 Tablespoon of flour to keep them from sinking to the bottom.)Crumble the topping evenly over the top of the batter. Bake at 350 degrees for 40 - 50 minutes or until it tests done when a toothpick is inserted in to the center. Cool completely on a wire rack.
- Crumb 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 to top the cake batter with before baking.
Looking for more blueberry recipes, try these from other bloggers…Blueberry Streusel Coffee Cake…Blueberry Swirl Pound Cake
I love Ina too. Have all her cookbooks. She had never let me down. Looks delicious Bunny!
What a delicious looking cake! I love Ina’s recipes.
I make fun of Ina a lot for her whole uppity Hampton lifestyle, but I will admit she makes some delicious and acesssiblle recipes. This looks delicious. You certainly do it justice.
the cake looks soft and there’s plenty of crumb topping–i’d call this a success!
It’s blueberry season now so definitely will give this delicious looking cake a try.
I am sure this blueberry crumb coffee cake is surely tasty and flavourful. Looking wonderful. You have a beautiful blog and step by step pics make it easy to replicate.
Lemon and blueberry is one of my favorite flavor combinations. I especially love it in a coffee cake so I am excited to try this recipe. Thank you for sharing.
A crumbly coffee cake is fine, but this fluffy and moist version is right up my alley.
Wow! This coffee cake looks so delicious! The crumb part is my favorite!!! This would be perfect for any Sunday brunch or Easter! Thank you for sharing!
I just love Ina! She makes such delicious treats and this blueberry crumb coffee cake is no different. The perfect tea time treat!
I’ve been looking for a new coffee cake to make for Saturday mornings! This looks perfect to go with the coffee or tea and I have a feeling there won’t be many leftovers to deal with!
Thank you Noel!
I love Ina Garten recipes. This looks like a perfect coffee cake!
What a delightful looking coffee cake. Love the flavours going on here – coffee and lemon. Mmm!
Thank you Saima.
This cake is so perfect and delicious. Love the recipe and perfection to making this cake. I have to try this.
What a delicious sounding dessert. I love the sound of blueberries and coffee together and this would be perfect for Spring.
I’m a fan of Ina Garten too. Anything with blueberries and I’m in. And that crumb topping, wow! Definitely trying this one.