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Blueberry Crumb Cake
2006, Barefoot Contessa at Home, All Rights Reserved Show: Barefoot Contessa Episode: Weekend Lunch Overall User Rating: 
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Yummy and extra moist
07/20/2008 at 04:17pm
User: Donna from Layton, UT User Rating:
I used a 9-inch springform pan as suggested by others. A regular cake pan, especially and 8-inch, wouldn't be big enough. Next time, however, I'll cut the crumb mixture in half. I'll still have a generous topping and cut the calories in half and perhaps the crumbs left behind when cutting.
Light, moist and tasty
07/18/2008 at 10:41pm
User: mama from las vegas, NV User Rating:
I made this exactly as written and it fit lovely into a 9 inch springform. The cake was flavorful and moist. I think I would have like a few more blueberries. The amount of topping was perfect.
Delicious!
07/16/2008 at 09:24pm
User: Tammy from Pensacola, FL User Rating:
This is so fluffy, but the crispiness of the crumb topping makes it great!
Great!!
07/14/2008 at 09:03am
User: Anonymous User Rating:
This crumb cake is really good. I used a regular 9 x 1.5 in round cake pan I got from Target and it did not overflow in the oven at all. I also used all the crumb topping, even though it seemed like a lot, but I think that weighs down the batter. Its also really makes the cake good. Most crumb cakes normally have a very heavy layer of crumb topping so maybe that is the secret. I also put some blueberries right in the top of the batter before I put it the oven so they would not all be at the bottom and that worked too.
Delicious!
07/08/2008 at 11:03am
User: Ann from Troy, MO User Rating:
I used a 9-inch spring form pan and it worked perfectly. This recipe was so easy to make and was the absolute hit at my large family Saturday brunch. I heard so many compliments on the topping. This recipe will be made again very soon!
So good!
07/06/2008 at 07:43pm
User: Susan from Egg Harbor Township, NJ User Rating:
Everyone who tried this loved it! I didn't add as much butter to the topping and used light sour cream to the batter and it was still awesome.
Fantastic!!!
07/06/2008 at 09:15am
User: Anonymous User Rating:
Delicious and pretty. Perfect for morning brunch or for evening dessert. This is a winner!
perfect
07/05/2008 at 05:32pm
User: Anonymous User Rating:
so easy, basic, natural, and it keeps my husband very happy! love love love it.
Ina does it again!
07/05/2008 at 10:28am
User: Anonymous User Rating:
Quick, my co-workers loved it and it was so easy! Thanks Ina!
Loved it!
07/02/2008 at 05:35pm
User: Anne from Chandler, AZ User Rating:
My family loved it. You do need to use a deeper pan than a normal cake pan. I believe Ina did on the show. Come on girls, Ina has showed us so many time to lightly coat blueberries, chocolate chips, nuts whatever with flour and it will keep it from sinking to the bottom. I use that and it works great, try it!
good recipe
06/29/2008 at 04:05pm
User: Anonymous User Rating:
I only ended up needing half op the topping. I had to throw the rest of it away. I only cooked mine for 40 minutes and it was perfectly done. It looked so pretty and tasted just as good as it looked!
Perfect
06/21/2008 at 09:06am
User: LAURA from Centerville, OH User Rating:
This was perfect as written! I served it to my 13 year old and his sleep-over buddy for breakfast. My son said "This is awesome, but I don't see how you're calling it breakfast, isn't it dessert?" I explained the beauty of coffee cake - dessert for breakfast! Seriously, it's not too sweet at all. I love the abundance of streusel topping. Don't change a thing!!
Easy and delicious but...
06/11/2008 at 02:57am
User: Anonymous User Rating:
This was a very tasty coffeee cake, and easy to make. However, the streusel topping was a bit puzzling. It called for melted butter, which is the way I made it. But it turned the mixture into a sticky mass, and it did not have a crumbly texture like I am used to. When it baked up, the topping was rock-hard. I don't know if Ina intended it to be that way or not. I think next time, I will just use softened butter, and hopefully come up with a softer crumb topping.
wonderful!
06/08/2008 at 04:42pm
User: Anonymous User Rating:
Delicious. Will definitely repeat this one during blueberry season.
yummy crumb cake
05/18/2008 at 12:20pm
User: amy from marshfield , MA User Rating:
i made this for my weekend dog walking group--everyone loved it. i floured frozen blueberries--they did not sink. i used an almost 2 inch high cake pan and nothing came near to bubbling over. it was difficult to get out of the pan neatly--perhaps it was made in a spring form pan for the photo. it did take a little longer to bake thank stated.
Good for a Brunch
05/11/2008 at 08:58pm
User: Anne from Fanwood, NJ User Rating:
I got a lot of good reviews when I made this cake for a Mother's Day Brunch. I was in charge of dessert and I thought this would be a nice alternative to the usual "chocolate" type desserts I normally bring. Like other reviewer's said, my blueberries also sank to the bottom and the recipe make tons (almost too much) topping but neither hindered the taste. The cake was not too sweet and was great with cofee. Definitely a great cake for a breakfast or brunch but I would not bring it for dessert again. It didn't have that dessert feel. Guess I am back to making chocolate desserts!
Amazing
04/15/2008 at 02:25pm
User: Sara from Forest Hills, NY User Rating:
This cake was so yummy. I used frozen blueberries that I thawed. I added more brown sugar and cinnamon to the topping. Perfect!!
Great recipe!!!!
04/15/2008 at 09:31am
User: Laura from Miramar, FL User Rating:
I loved this cake! I made the cake for a relaxing sunday afternoon, coffe and cake. My family loved this cake. I served it warm and it was perfect, moist, flavorful and the warm blueberries melt in your mouth. I would definately do this recipe again.
Yummmmm
04/15/2008 at 08:59am
User: Cheryl from Jarrettsville, MD User Rating:
The was so easy and soooo good. It was very moist. I do think next time I will half the crumb topping. It was just a little too thick on top according to my husband but I noticed he didn't leave any on his plate!
taste
04/13/2008 at 08:47pm
User: Nancy from Rhinelander, WI User Rating:
This recipe is so easy to make and tastes wonderful.
Blueberry Crumble Sensation!
04/10/2008 at 11:04am
User: Tammy from Brentwood, CA User Rating:
This recipe turned out perfect. Everyone loved it. I served it with fresh whip cream, no sugar added. I made it again this week and also cut down on the butter and it was still perfect.
Try it in muffin tins!
04/09/2008 at 08:03pm
User: Anonymous User Rating:
The recipe came out perfectly. I didn't have any problems with overflowing even though I put them in muffin cups. Most of the blueberries did end up at the bottom but there were plenty showing up and bubbling at the top!
Very Good!!
04/08/2008 at 08:44pm
User: Colleen from Effort, PA User Rating:
This is so good and my mission is to find a pan it will fit in because the 9" is just too small. I usually read the reviews before making but I watched Ina make this so I didn't read, when it started overflowing, I can back in and read and seen that quite a few had the same problem. Thankfully I had a pizza stone on the rack below. Cooked it for 70 mins. and was so worth the wait. Will be making this again.
Feast of Barefoot Contessa Shows!
04/06/2008 at 08:05pm
User: Anonymous User Rating:
I had to write about how excited I was to find FN broadcasting several of Ina's shows all in one day! Is she the best or what? I have never had a flop with any of her recipes. She's a delight to watch too. Even if I have seen an episode, I always learn something watching it again. And yes the Blueberry Crumb cake is a winner. Thank you Ina - keep um coming!
excellent and easy
03/25/2008 at 05:48pm
User: barbara from new haven, CT User Rating:
this cake tasted excellent and was easy to make, and looked gorgeous. I used a large oval casserole dish and avoided some of the problems others had mentioned, the cake puffed up but stayed within the high walls of the dish.
Wonderful!
03/21/2008 at 08:07pm
User: Anonymous User Rating:
I used 2 cups of frozen blueberries rolled in flour and had no issues with overflowing. I used a 9" round spring form pan. I had read all the reviews and was apprehensive about the overflowing so I put a cookie sheet under my pan, but no issues! Everyone loved this for Easter brunch!!
Delicious cake
03/21/2008 at 07:40pm
User: MI from Eastchester, NY User Rating:
The best crumble ever!! The cake is the easiest I have ever made.The second time I made it I didn't have enough all purpose flour, I made it half with whole wheat The combination was even better......
So easy yet so yummy!
03/09/2008 at 11:03am
User: Anonymous User Rating:
I used a 9X9 square baking dish that is a little deeper so it wouldn't spill over the edges. Baked for 50 min. Turned out great!
Excellent
03/03/2008 at 04:18pm
User: bridget from lancaster, NY User Rating:
This may be the best coffee cake I have ever tasted. Its absolutely incredible.
both yummy & frustrating
03/02/2008 at 08:13am
User: Anonymous User Rating:
I have made this cake twice and it always overflows - yes - I have used a 9" round pan. It bakes for about an hour and is incredibly good (as Ina's recipes usually are)I followed the recipe to the T and I cannot figure out why it overflows.
as usual the best.
03/01/2008 at 01:53am
User: Marianne from harrison, AR User Rating:
After reading most of the reviews about the berries sinking to the bottom, which mine did also,I decided to cut up 3 apples into wedges each apple into 12 pieces, put that on top of the dough then the streusels,it came out perfect, baked it for 70 minutes. hmm hmmm good.
Wonderful!
02/28/2008 at 01:38pm
User: Shannon from Rancho Cordova, CA User Rating:
Perfect blend of blueberries and a touch of lemon!
Blueberry crumb cake
02/28/2008 at 10:50am
User: Anonymous User Rating:
This was my second attempt at making Ina's crumb cake. My first attempt was similar to a few other viewers. I cooked it for 50 minutes, but it was still gooey in the middle, and it was almost falling over the sides of the pan(it was much higher than the pan). I used fresh blueberries. I, too, also had problems with the blueberries sinking to the bottom on the second try, even though I coated them with flour. I love the taste of the cake, but just can't seem to get it right.
FABULOUS!!!!!!!!
02/26/2008 at 09:05pm
User: lorraine from peabody, MA User Rating:
This is the best best blueberry cake I ever had. Bravo to ina!!!!!!!
wow what a treat
02/23/2008 at 07:19pm
User: George from Cushing, MN User Rating:
finaly got up the nerve to try this and what a treat,great flavor wonderful texture I will make this again
More time, more berries
02/23/2008 at 11:06am
User: Gustavo from Miami, FL User Rating:
Very good but it definitely takes 50 to 55 minutes to bake. Did not have large eggs so used 3 regular size. Also the second time I baked this doubled the blueberries (fresh), that's the way to go.
DELICIOUS!
02/16/2008 at 09:29am
User: Anonymous User Rating:
This is a very delicious and moist cake. It did take about 55 minutes to cook. The only complaint I have and it really isn't a complaint is there is way too much topping for a 9 inch round cake. If I were to make it again, and I will, I would keep the recipe for the topping the same and maybe once and a half the cake part. And bake it in a little bigger pan. Maybe even double the cake. This would be wonderful for a brunch as it is more a coffee cake than a dessert cake. Well worth making though.
Great little cake
02/15/2008 at 09:57am
User: Jo from Englewood, FL User Rating:
This easy-to-make cake is just right--not too sweet, light and delicious. I served it at a party and everyone loved it. I got requests for copies of the recipe. I am making it again and it will become a "regular" with me.
The Best!
02/11/2008 at 04:46pm
User: charlene from Redmond, WA User Rating:
I love everything that Ina makes, this one included. It tastes rich, but light and healthy, too! My whole family (six kids included) enjoyed this with dinner and the next day for breakfast. Another winner, Ina!
delicious!!
02/11/2008 at 12:49am
User: REHANA from Wesley Chapel, FL User Rating:
made the recipe exactly as directed and it was sooo good! even the batter was good :-D light and moist and fluffy...loved the streussel topping! i love using zests in cake---never made anything didnt like of inas! love her!
Excellent
02/10/2008 at 08:29pm
User: Teresa from Versailles, OH User Rating:
I thought the recipe was great. It baked in 50 minutes. Only problem was the blueberries sank. I even coated them with flour. I used blueberries that I picked last summer and then vacu packed. I thawed them and drained before flouring. Otherwise receipe was great.
Great recipe!
02/08/2008 at 08:30am
User: jan from lakeland, FL User Rating:
Did this recipe for friends last weekend and it was a big hit! Very good and very easy. Ina's recipes never fail me!
Scrumbtious
02/06/2008 at 12:44pm
User: Anonymous User Rating:
This receipe is DELICIOUS and not hard or time consuming. I actually forgot to put in the blueberries at the end but I will not forget the next time!
Best Blueberry Cake Ever!
02/03/2008 at 09:49pm
User: Charene from West Richland, WA User Rating:
This is by far the best blueberry cake I have ever made. It's moist and not too sweet, but not too bland. It's wonderful...great for breakfast with coffee, or as a dessert. I will make this again and again, and it is so simple!
blueberry crumb cake
02/02/2008 at 02:17pm
User: BARBARA from reno, NV User Rating:
This is a wonderful cake, I served it for dessert and it was ok, but I feel it is more for breakfast or brunch, more appropriate. I had half left over and I cut it into wedges, froze on a cookie sheet and put the wedges into zip lock bags. I tell you, if you warm it up in the micro it is so warm and conforting....
Outstanding cake
02/01/2008 at 11:12pm
User: Michael from West Palm Beach, FL User Rating:
Followed the recipe, but found I was out of sour cream!! Substituted 2 more tbsp of butter and 2/3 cup of whole milk and the cake still came out wonderfully! Only issues was all the blueberries sank, but I know to flour them next time. Another winner Ina! Thanks!
Great!!
02/01/2008 at 06:57pm
User: L'Tonya from Matteson, IL User Rating:
This was sooooo yummy! It was the perfect amount of blueberries and yummy topping.
Moist
02/01/2008 at 05:53pm
User: Jocelyn from Hayward, CA User Rating:
I'm not a baker, but I will make this again, so good
Awesome Cake
02/01/2008 at 12:54am
User: Anonymous User Rating:
I would describe this cake as light, very moist, and fluffy. It has a wonderful flavor. I baked my cake in a 9" springform pan and came out great. However, i did change the streusel topping. I used 1 cup flour, 1/2 cup light brown sugar, 1 tsp. cinnamon, 1/8 tsp. nutmeg, and the salt (ommitted granulated sugar)and it was the perfect ratio of topping to cake and bluberries. It took about 45 min. to bake in an electric oven. I hope my ideas help out those who had problems with this cake.
Too much crumb topping.
01/30/2008 at 09:54pm
User: Anonymous User Rating:
Baked for 55 minutes and still was slightly underdone. Crumb topping is heavy and overpowers taste of cake. Not sure what everyone is raving about
9" Round
01/30/2008 at 09:07pm
User: Patrica from Naples, FL User Rating:
I am currently baking this cake - exactly to directions including a 9" round pan. It is overflowing and after 50 minutes still moist/soggy in the middle. Since I did not see this episode of the TV show, I wonder if it was suppose to be a certain depth 9" pan. I am now at 1 hr and still baking. Any advice?
Better than expected but needs more blueberries
01/30/2008 at 10:04am
User: Anonymous User Rating:
I almost didn't make this recipe as I didn't think it looked particularly great but I love most everything Ina makes and I had some extra fresh blueberries so I decided to take a chance. I am so glad I did! This was really a fabulous little coffee cake. The streusel on top is very ample and the cake still stayed moist after a couple of days on the counter top. The only problem I had was with my blueberries all sinking to the bottom of the cake (and I even rolled them in flour first) but this is not a flaw in the recipe. The only thing I would change would be to almost double the amount of blueberries. I really felt it needed a little more of them. Also, do not leave out the lemon zest. It really makes the taste pop and is very light.
Perfect!
01/28/2008 at 10:13pm
User: Molly from Dallas, TX User Rating:
This cake turned out great. You can serve it for breakfast or dessert.
Blueberries
01/27/2008 at 08:47pm
User: Anonymous User Rating:
We love blueberries and this is a simple delicious recipe!!
absolutely fabulous!
01/27/2008 at 07:57pm
User: Allison from Beverly Hills, CA User Rating:
i just made this recipe this afternoon and it was great!!! it was perfect with a cup of tea. it was easy to make and i had everything needed. the only problem i had was that i used a 8" cake pan and when i took the cake out the middle was not cooked all the way. besides that the cake was amazing! the crumb topping was the best i have ever had! awesome recipe Ina!
great but took longer
01/27/2008 at 12:57pm
User: Karen from Brooklyn, NY User Rating:
Absolutely delicious. Will make it again. However. My cake took almost an hour and 15 minutes to bake before it changed from being liquid. I have absolutely no idea what happened - I checked and re-checked. Worth another try.
Delicious
01/24/2008 at 08:26pm
User: Joan from Sioux Falls, SD User Rating:
A delicious, very easy coffee cake. The coffee cake will be one I repeatedly make for my family and share with friends.
Great as muffins too!
01/24/2008 at 11:36am
User: Anonymous User Rating:
I cut this recipe in half and made it into muffins (about 7). It was great!
Great Blueberry Cake
01/22/2008 at 03:12pm
User: Anonymous User Rating:
This cake is delicious. Very moist and tasty. A keeper!!!
Yummy!
01/21/2008 at 04:29pm
User: NICOLE from Rocklin, CA User Rating:
This is a great cake. Not too sweet and with the perfect amount of crumb topping. I used 1 Cup of frozen blueberries, unthawed and tossed them with some flower before adding them.
VERY TASTY!
01/17/2008 at 07:27am
User: JACQUELINE from Buffalo, NY User Rating:
MY HUSBAND LOVES BLUEBERRIES & IN THIS RECIPE THEY ARE WONDERFUL. I ADDED EXTRA & TOSSED THEM IN SOME FLOUR FIRST AS INA HAD SUGGESTED....IT WORKED! ALSO, IT IS PERFECT SIZED CAKE FOR THE TWO OF US TO HAVE FOR 3 DAYS-----KEPT WELL COVERED ON COUNTER TOO!
Fabulous!
01/15/2008 at 02:02pm
User: Carmen from Lancaster, CA User Rating:
I am not the worlds best cook...And I got RAVE reviews on this one. So proud! Absolutely delicious cake and very easy to make! Definate keeper!!
Suzanne
01/13/2008 at 02:33pm
User: Suzanne from Reading, PA User Rating:
This cake was delicious! I didn't have fresh blueberries, so I used frozen ones. It got rave reviews! I will definitely will make it again!
blueberries are exciting!
01/13/2008 at 11:40am
User: valorie from fort edward, NY User Rating:
The cake was moist and the crumb topping was crisp. I did double the crumb topping for personal preference but it would have been great either way. The lemon zest added a wonderful touch. We loved this recipe.
Make Again and Again and Again
01/12/2008 at 02:11pm
User: Lisa from Ashburn, VA User Rating:
Last weekend I saw Ina prepare this recipe on her show, and I was so excited to try it out. After running out for the ingredients, I trippled the recipe and make the cakes the next day. WoW! This recipe is certainly a keeper and definitely super easy to prepare! *****
Delicious!!!
01/12/2008 at 01:56pm
User: Anonymous User Rating:
This cake was very moist and full of flavor. The blueberries added a touch of sweetness to it and the crumb topping adds texture. Including chopped walnuts is yummy too.
Fabulous
01/11/2008 at 02:25pm
User: Mindy from Orlando, FL User Rating:
This was so easy to make and it came out fabulous! I did substitute 1/4 cup oats for some of the flour to add a little extra texture=)
Awesome!
01/11/2008 at 11:01am
User: Laura from Langhorne, PA User Rating:
I made this cake for the employees I work with and they loved it! The recipe is easy to follow and the cake is very moist. Thank you Ina.
SO GOOD!
01/11/2008 at 10:21am
User: MICHELLE from Falcon, CO User Rating:
I made this for a mom's group I belong to and was actually asked, "So you were able to get Starbucks to sell you an entire blueberry crumb cake??" Anyway, it was a huge hit and I will make this time and again. Thanks, Ina!!
Great!!!!!
01/11/2008 at 10:18am
User: Tamara from overland park, KS User Rating:
This was very easy to prepare with outstanding results! Usually there is never enough topping, not so with this recipe. Lots of crunchy topping without being too sweet. The addition of the lemon zest is a great touch! Will make this again!
Really nice!
01/09/2008 at 07:24pm
User: Anonymous User Rating:
Recipe was easy to follow. Cake was moist and not too sweet. I would make it again.
Delicious
01/07/2008 at 09:21pm
User: Brandi from La Grange, KY User Rating:
Very good. Used fresh instead of frozen blueberries which made it a little runny, but otherwise very tasty!
Outstanding cake!
01/07/2008 at 06:59pm
User: Sylvia from Westerville, OH User Rating:
I made the cake for my book club today and everyone decided this recipe is a 'keeper.' It was very moist with an excellent flavor. Given how tender the cake looked, I opted to leave it in the pan rather than risk losing crumbs (and possibly cake) trying to put it on a serving plate.
Just Wonderful!!
01/07/2008 at 07:35am
User: Carmella from Syracuse, NY User Rating:
I used frozen blueberries and didn't thaw them out. Ina Garten never ceases to amaze my taste buds!! Her recipes always work and this one in no exception. The cake is light and moist and the crumbs are perfect. I've tried other crumbcakes and haven't had much luck with the topping until now! A defenite keeper.
Delicious
01/06/2008 at 11:50pm
User: Anonymous User Rating:
I used frozen blueberries, draining them after they defrosted. Easy and very tasty.
Delicious!
01/06/2008 at 09:21pm
User: Jennifer from Aurora, CO User Rating:
I wouldn't change a thing!
KEEPER
01/06/2008 at 11:16am
User: Anonymous User Rating:
Excellent recipe....came out great.