Posts Tagged ‘Barefoot Contessa blueberry crumb cake


Barefoot Contessa’s blueberry crumb cake

Last weekend, I found myself with 2 sticks of butter that needed a home—urgently, because they’d just expired. At first I searched for chocolate cake recipes. Most of them looked too rich and involved though, such as multi-layer frosted cakes or lava cakes that need to be eaten immediately.

Then I stumbled across this blueberry-lemon crumb cake from the Barefoot Contessa. She seldom steers me wrong. Her recipes are relatively straightforward, don’t require a whole pantry’s worth of ingredients, and turn out tasty recipe after recipe.

Easier than it looks.

The tricky thing was finding fresh blueberries in the middle of winter. I thought about using the frozen ones I had on hand, but they’re relatively small in comparison. Luckily, they had fresh ones on sale at Safeway.

If you like your cake a bit more tart, I suggest adding more lemon zest and berries than the recipe specifies. Also, sifting through the comments section of the recipe should give you some helpful hints on the adjustments other people are making.

Here’s how I adjusted the original:

1)      zest from 2 lemons

2)      1 tsp lemon extract (don’t bother buying it if you don’t have any handy)

3)      nearly doubled the number of blueberries

4)      didn’t use all of the crumb topping the recipe calls for, only about 2/3

5)      I used a glass baking pan. It took about 50 minutes to bake. Many people commented that it took them a lot longer, though. (Glass retains heat better than metal—which seems somewhat counterintuitive).

The crumb turned out perfectly browned. The cake, fluffy and tart. As some commenters noted, it’s more of a breakfast cake than a dessert, an accompaniment for your morning coffee.