I recently spent a weekend summering in the Hamptons (as the Hampton folk say), and I have to say – it’s amazing the impact driving a couple of hours outside of the city can have on your psyche. It’s like the pressure to be productive at every moment of the day just disappears with the skyline. You find yourself enjoying a breeze without so much as a hint of guilt about the laundry you should be picking up, the extra workout you should be getting in, or the multiplying red number on your Gmail app. You just exist. And damn, does it feel good.
Since the Hamptons is more of a special treat for me than a regular occurrence, I decided to do what any normal human would and pretend that I was Ina Garten, REIGNING QUEEN of the Hamptons. Naturally. So today, I re-created her *masterpiece* of a Hamptons summer breakfast, the blueberry crumb cake.
Normally, I draw inspiration from recipes and tweak them to suit my own preferences. But for this one, I decided to trust our Queen and let Ina take the wheel. I mean, there has to be a reason it has a FIVE STAR rating on foodnetwork.com over 502 reviews, right?
But even when I was making the recipe, I was tempted to change a few things.
Should I make 1.5X the amount of crumble that this calls for? Recipes always underestimate the amount of crumble you need. I love crumble. People love crumble. What if there’s not enough and then people eat it and think this is how much crumble I find appropriate?! Could I even live with myself? I just don’t know.
But I pressed on. ~*Have faith, my child*~, my inner Ina said to me. This is not fucking skinny taste. Ina knows how you feel about crumble.
Fifteen minutes later, as I divided the crumble evenly over the top, I knew that my inner Ina was right. This is not a crumble topping. This is a crumble LAYER. This is more crumble than I ever imagined or maybe even dreamed of. It’s almost unnecessary, and beautifully perfect at the same time.
With that said – I encourage you all to follow our Queen into the glory that is the blueberry crumb cake. You won’t regret it.
- 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
- 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
- Preheat the oven to 350 degrees F. 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.
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