Nevin’s obsession with Ina Garten, aka the Barefoot Contessa, lives on! Enter this blueberry crumb cake from the Barefoot Contessa. The original recipe can be found here. Since this has blueberries, which are full of antioxidants I can tell myself this is healthy, right? And that means I can have it for breakfast too, right? We just made this and can’t get enough of it. I hope you also get to try it. After all, if it’s Ina, you know it will be good. Also, if you haven’t already please follows us on Instagram @pinchpurrfect.

Servings: 6-8

Instructions:

For the streusel

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) unsalted butter, melted

1 1/3 cups all-purpose flour

For the cake

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

Confectioners’ sugar for sprinkling

Directions:

Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.

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.

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.

Even Leia can’t get enough! (this was taken on her 3rd birthday :-))

Amanda’s Rating: 8.5/10

Nevin’s Rating: 9/10