Yesterday morning I woke up to find Jack in the kitchen measuring out ingredients. He had little bowls of sugar, flour, freshly ground nutmeg.
He was very chipper. It was annoying. As he arranged all his pretty little bowls of goodies he said, “Look, honey, I’m prepping everything you’re going to need to make blueberry crumb cake!”
I couldn’t fathom what he was talking about.
And then he showed me a picture out of this cookbook—a gift from his mom, Jeanne, for our first anniversary—and I changed my mind. Maybe a little crumb cake for breakfast wasn’t such a bad idea.
One of the things that I appreciate about Ina Garten’s cookbooks is that the recipes are pretty straightforward. Unlike Thomas Keller, it doesn’t take 24-hours of prep and eleven complicated techniques to make one dish. Garten’s recipes are simple and solid. And they’re always tasty.
So, I set about making up some blueberry crumb cake while Jack plopped himself in a chair with the latest issue of Outside magazine.
First: prepare the streusel topping in a medium-sized bowl. Add sugar (white + brown), cinnamon, nutmeg, melted butter and a little flour. As I stirred together all that sugar, flour and butter … I tried to keep my mind off the insulin spike that I knew was in my near future by doing some isometric exercises like butt clenches and abdominal crunches.
No, I didn’t. My rear is still jiggly.
Then in a mixer fold together the ingredients for the cake. Don’t forget to be generous on the lemon zest … it adds a terrific brightness of flavor.
Pour into a pie dish. Sprinkle with streusel. If you’re decadent layer some pats of butter all over the top. (Ina Garten doesn’t tell you to do that, it’s just my tip, but hot dog it’s a good one!) Bake for 45-60 minutes.
Voila. Easy yumminess.
Go pour yourself a cup of coffee, grab the newspaper and enjoy!
Thank you, Jeanne for a great cookbook.
BLUEBERRY CRUMB CAKE
From Barefoot Contessa At Home
1/3c lt. brown sugar
1t ground cinnamon
1/8t ground nutmeg
1/4lb (1 stick) butter, melted
1 1/3c flour
6T (3/4 stick) butter, room temp
2 XL eggs, room temp
1t vanilla extract
1/2t grated lemon zest
2/3c sour cream
1 1/4c flour
1t baking powder
1/4t baking soda
1/2t kosher salt
confectioner’s sugar for sprinkling
1. Mix streusel ingredients in a bowl and set aside.
2. In a mixer cream together butter through sour cream.
3. In a separate bowl sift together flour through salt and then add entire mixture to step 2 and mix thoroughly.
4. Fold in blueberries.
5. Pour into buttered and floured 9-inch baking dish.
6. Sprinkle streusel on top.
7. Bake at 350 for 45-60 minutes.