Barefoot Contessas Blueberry Crumb Cake Recipes

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 10-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 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.

Steps:

• Preheat the oven to 350 degrees. Line muffin tins with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
• Bake the muffins for 20 to 25 minutes, until golden brown.

Steps:

• For the cake:
• 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.

Steps:

• Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. 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 and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Steps:

• Preheat oven to 350 degrees.
• Place 16 paper liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
• With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
• 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 and beat until just mixed.
• Fold in the blueberries with a spatula and be sure the batter is completely mixed.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top.
• Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
• **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
• ***Greasing the tops of the pans makes it easier to take the muffins out after baking.

Steps:

• In a large mixing bowl, add flour and sugar.
• Cut in butter until it looks like small pea size crumbs.
• Reserve 3/4 cup of crumb mixture and set aside.
• Add baking powder, salt, the 2 egg yolks, milk, and vanilla to the remaining flour mixture.
• Beat for 3 minutes.
• Beat the 2 egg whites until stiff but not dry and fold them into batter.
• Spread batter into lightly greased and floured 9x11 pan.
• Arrange blueberries over batter.
• Sprinkle with reserved crumb mixture.
• Bake at 350 for 40-50 minutes.
• Serve warm or cooled.

Steps:

• Sift flour,sugar,baking powder and salt. Cut in butter using a pastry cutter or two knives. ( I pulsed it all in my food processor in the order listed).
• Mix together milk and eggs and mix into to dry ingredients.
• Fold in berries and spread in a 13x9 greased or sprayed pan. Cover and refrigerate overnight.
• Mix together topping ingredients and keep in a small bowl until ready to bake.
• In the morning or next day, Spread topping over batter and bake uncovered for about 25 minutes at 375 degrees until topping is lightly browned and a toothpick comes out clean when inserted in the center of the cake.