Barefoot Contessa S Blueberry Crumb Cake Recipe

Ingredients for Barefoot Contessa S Blueberry Crumb Cake

How to Make Barefoot Contessa S Blueberry Crumb Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. In a small bowl, gently toss the blueberries with 2 tablespoons of flour to prevent them from sinking.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries.
6. Pour batter into the prepared pan.
7. For the crumble topping: In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and cold butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
8. Sprinkle the crumble topping evenly over the batter.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool completely in the pan before serving. Enjoy!