With the mixer running on medium-low speed, add the butter, piece by piece, mixing until the butter is completely incorporated into the flour and the mixture looks like coarse crumbs.Add the flour, cornstarch, sugar, baking soda, and salt to the bowl of an electric mixer fitted with the paddle attachment.Flour, sugar, brown sugar, and melted butter make the crumb topping. Before topping the cake batter, blueberries are coated in flour, sugar, and lemon juice. Flour, baking powder, butter, sugar, eggs, vanilla, and buttermilk make the cake.
Blueberry crumb cake how to#
(More about how to prepare cake pans so the cake won't stick.) Ina Garten’s Blueberry Crumb Cake is a luscious vanilla cake with blueberries and a crumb topping. Shake out the excess flour and set aside. Shake some flour around inside the greased pan until the sides and bottom of the pan are coated. Prepare a 9 or 10-inch springform pan as follows: Coat the inside with vegetable shortening or butter, fit the bottom of the pan with a round of parchment paper and coat the top of the paper with more vegetable shortening or butter. Preheat your oven to 325 degrees F (163 degrees C).Using your hands or a rubber spatula, rub the flour into the butter until completely moistened. Add the flour to the butter and sugar mixture.Using a rubber spatula fold the ricotta cheese into the mixture. On low speed, add the dry ingredients into the wet ingredient mixture, stirring just until combined. Add both sugars, cinnamon, salt, and melted butter to a medium size bowl and whisk vigorously to combine. In a medium-sized bowl combine the cake flour, baking powder, baking soda and salt mix well to combine.(The blueberry sauce will keep in the refrigerator for up to 4 days.) Scoop into a bowl and allow to cool completely before using. Remove the pan from the heat and stir in the vanilla.(If using frozen blueberries this might take a few extra minutes.) If you drip some onto a plate, the blueberry sauce should hold its shape. Bring the mixture to a boil and continue to cook over medium heat, stirring frequently, for 10-15 minutes, until the mixture is thickened.Add all the blueberry swirl ingredients except the vanilla extract to a small saucepan and heat over medium heat, smashing some of the berries against the side or bottom of the pan with a fork or pastry cutter.
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