Thursday, March 4, 2010

Ina's Blueberry Cake-Made Stacey's Way

Raine is my blueberry baby! Her Grandy Carole grows some blueberries and Raine thinks that they are the perfect food. Raine wanted a blueberry cake for her birthday party, she thinks B-day parties are so fun that we are having them every couple of weeks. It's funny but at the same time kinda scary, not of Raine wanting a B-day party but for me giving her one that often... I found this particular recipe in one of my Ina Garten cookbooks. I changed a few things to our likes and whipped it right up for the "again" birthday girl. This is What's Cookin on Beaty's Creek today.

For the streusel

1/4 cup sugar
1/3 cup light brown sugar-lightly packed
1 t cinnamon
1 stick butter-melted
1 1/2 cups all purpose flour

For the cake:

6 T butter-softened
1 cup sugar
2 eggs-at room temperature
1 vanilla bean-scraped
2/3 cup sour cream
1 1/4 cups all purpose flour
1 t baking powder
1/4 t baking soda
1/2 t salt
1 cup fresh or frozen blueberries

Preheat the oven to 350 degrees. 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