Blueberry Crumb Cake

Total Time:
48 min
Prep:
8 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • For the streusel:
  • 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
  • For the cake:
  • 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
Directions
Watch how to make this recipe For the cake:

Preheat the oven to 350 degrees F. 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.


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4.8 504
Delicious!  Took the suggestions of other reviewers and baked in a springform pan, coated the bluberries in flour and made sure the butter/sugar combination was mixing for a solid 5 minutes.  41 minutes was perfect in my oven!<br /> item not reviewed by moderator and published
Excellent cake only problem was the middle sank  and it's not fully cooked as the rest if the cake.  Any idea? Will make again .  Thank you, item not reviewed by moderator and published
This cake was delicious, and not too sweet. Everyone enjoyed it in my home. Will definitely make this again. item not reviewed by moderator and published
WOW, this cake is scrumptious! <div>I followed the instructions to the letter (I always do that with a new recipe) and it came out just PERFECT! Fluffy, moist, airy, and so full of flavor: the tartness of the berries and the confectioners' sugar on top are the perfect match. </div><div>I used a spring form mold to make things easier; 325 degrees on the convection oven for exactly 45 minutes was the ticket for me.  </div><div>Definitely a new favorite, the Contessa does it again!!! :)</div> item not reviewed by moderator and published
Wow....what a really really great cake! I made it in the spring form like people suggested and floured the blueberries. Also added a little lemon juice with the zest. The trick to this cake is to beat the butter and sugar for those 5 minutes.....<div><br /></div><div>Thank you Ina Garten....just a fabulous cake!</div> item not reviewed by moderator and published
Delicious!  Can one freeze this type of crumb cake ?  Thanks? item not reviewed by moderator and published
Just made this. I wish I'd read the comments about using a springform pan. It needs to be a deep 9'' round pan.  It's really a wonderfully delicious recipe. Refreshing. I tossed the blueberries in the dry ingredients to keep them from settling at the bottom of the cake. And I wouldn't melt the better for the streusel topping next time, room temp or slightly more chilled would be better. item not reviewed by moderator and published
This is a delicious cake! item not reviewed by moderator and published
I made this yesterday and it is gone by today and there are only 2 of us in the house. Need I say more? I made it in springform as others suggested and it worked out perfectly. It is not that sweet and I think next time I make it I will pack the brown sugar instead of loosely pack for the topping and see if that gives it the little extra sweetness I would like but still delicious as is. item not reviewed by moderator and published
Made this cake today and was very pleased how it turned out..not surprised, Ina's recipe are wonderful. I did leave it in the oven extra 15 mins though..cake came out of the pan in one piece and blueberries did not fall to the bottom as noted by others. A Winner! item not reviewed by moderator and published
I just made this today and it turned out perfect! It's so moist and not too sweet... I will definitely make this again. Hands down to Ms. Ina Garten! :) item not reviewed by moderator and published
Wonderful cake. I always cut down on sugar with every recipe....lemon zest good addition and I use a removable bottom cake pan.....don't want to lose any of the streusel by turning out of the type of pan Ina used. item not reviewed by moderator and published
Outstanding! My family loved it. The blueberries added a nice touch, too. Plus, the bit of nutmeg in the streusel really made it unique and delicious! One thing- the kosher salt didn't sift through, so I discarded it. It turned out wonderfully! I'm going to make this again! item not reviewed by moderator and published
Delicious! I recommend using a spring form pan as mentioned by other reviewers. My only quibble with the recipe is where it states the prep time is just 8 minutes ... takes me much longer than that, but the cake is worth it! item not reviewed by moderator and published
Not my kind of coffee cake! It's very dense despite being fully baked and the cake tester coming out clean. It's also very sweet. There are better crumb cake recipes out there that are lighter and less dense. item not reviewed by moderator and published
So moist and delicious. Thanks to the other reviewers who suggested to use a 9" springform pan and also to mix berries with a bit of flour to prevent them from sinking to bottom. Baked for 40 min. Will make again. Thanks Ina! item not reviewed by moderator and published
This is by far the best coffee cake I ever made! I followed the recipe and it was perfect. item not reviewed by moderator and published
I followed the directions for the streusel topping. It says to melt the butter and mix it in with sugars, cinnamon and nutmeg then add the flour. It did not turn out right? I don't think I should have melted the butter? Can anyone help me? item not reviewed by moderator and published
This is one of the best deserts I've ever made. My son picked the recipe because he was craving crumb cake, and I had blueberries I wanted to use. It is delicious! item not reviewed by moderator and published
The cake is delicious when fully baked. Have made this about 5 times. First time was perfect. Rest of tries, unsuccessful. Baked for 60 minutes and still half baked. Have checked oven temp. Must need to bake at least 1 hour 10 min. Will try again tomorrow as really is delicious if fully baked. item not reviewed by moderator and published
Absolutely delicious dessert and easy to make!! item not reviewed by moderator and published
If you have been searching for the perfect blueberry treat to serve your family or friends, look no further because this is it!!!!! Not too sweet , perfectly moist, delicious crunchy crumb topping. Seriously. This is a restaurant/bakery worthy recipe for sure. Very very very good!!! item not reviewed by moderator and published
My husband and I made this tonight. We followed all the instructions, did not tweek any ingredients. I watched her video and she had mentioned to leave the butter and eggs at room temp. before using. She also buttered the pan, and threw a bit of flour in to let it coat the pan lightly. I forgot to coat the pan but I did butter the pan lightly. Either way, it came out awesome. Nice and moist. Blueberries did not fall to the bottom. The streusel was deliciously crispy. We will definitely make it again! item not reviewed by moderator and published
For sfranc1960 and Robert Woodall who said the cake was very dense and the blueberries sank to the bottom of the pan - you might try mixing in the blueberries with the flour mixture before adding the wet ingredients. The flour helps keep the blueberries from sinking. As to the dense problem, that could be caused by over mixing. item not reviewed by moderator and published
I made this for Easter brunch and it was delicious! item not reviewed by moderator and published
I made this just the other day for a girlfriends outing. The crumb cake was a huge hit and was quickly devoured. I followed Ina's recipe exactly and reaped the reward- high praise on the deliciousness of the crumb and the cake! Thanks item not reviewed by moderator and published
I tried this recipe twice and both times while baking the cake batter grows over the crumble. Any suggestion? Thanks. item not reviewed by moderator and published
Love this crumb cake! Followed all instructions and, as suggested by a reviewer, I used a spring form pan - which gave it a beautiful presentation (snap closed with parchment paper in place, after cooled you can easily slide the cake off and onto a plate). item not reviewed by moderator and published
Excellent. item not reviewed by moderator and published
My cake turn out very dense! I am wondering why? item not reviewed by moderator and published
Another great recipe from Ina - I think this defines what a crumb cake should be. We've made it at least 5 times, sometimes with blueberries and other times using raspberries. item not reviewed by moderator and published
YUM! Simple, easy and another great recipe from Ina. Thanks item not reviewed by moderator and published
I made this cake today and it was the best blueberry cake I have ever made not dry. Just delicious! Will defiantly make again. item not reviewed by moderator and published
This cake is wonderful! My boyfriend loves lemon, so I added double the lemon zest and added 1/4 cup fresh lemon juice to it. Great lemon and blueberry flavor. item not reviewed by moderator and published
great cake!!! item not reviewed by moderator and published
This cake is wonderful. I added 1/4 c. more berries, added more lemon zest, and replaced some of the butter with Grapeseed oil, and used non fat lemon yogurt instead of the sour cream. I entered this in a bakeoff this weekend. and won 2nd prize in the judging and 1st place in peoples choice. item not reviewed by moderator and published
Delicious! I have made this recipe several times and it always comes out fantastic. A sure crowd pleaser. item not reviewed by moderator and published
Excellent!! Moist, tender,delicate flavor! For those who said crumb topping was too hard, I covered top loosely with foil the last 15 minutes. Also, total bake time for me was 35 minutes, checked it at 30. I added 1/4 c more berries too. So delicious as coffee cake for breakfast or dessert with fresh whipped cream. Definitely in rotation! item not reviewed by moderator and published
This recipe is both delicious and easy to make. Definitely use a 9&amp;#34; springform pan. It&amp;#39;s deeper and holds the crumb topping very nicely. And DON&amp;#39;T skimp on the amount of topping. It is perfect. I lined my pan with parchment. I used frozen blueberries dusted with flour. When the berries are frozen there is less chance of the batter turning blue when folding. I needed 55 minutes since they were frozen. Enjoy! item not reviewed by moderator and published
Delicious! I made two cakes since almost everyone said that the crumbs recipe is big enough for two. Gave one to the neighbor who raved about it. Thanks Ina! item not reviewed by moderator and published
Another gem from Ina. This is crumbly on top, moist cake and full of flavor. Hubbys favorite, asks me to make it. item not reviewed by moderator and published
The cake itself was very good, but the crumb was too crunchy for me - bordering on hard. If I make it again, maybe less flour would help? I took other reviewers&amp;#39; advice and upped the amount of blueberries. I also held back a couple of tbsp. of flour and used those to coat the berries, so they didn&amp;#39;t sink to the bottom. item not reviewed by moderator and published
The cake portion of this recipe is moist and flavorful, especially from the lemon zest. All of the blueberries sank to the bottom and so next time I may dust them lightly in flour. I found the crumb topping to be harder than I would&amp;#39;ve preferred. Small gripes, but notable observations nonetheless. Visually, it&amp;#39;s very appealing and excellent with coffee. Very good, but not outstanding. item not reviewed by moderator and published
I made this for a friend&amp;#39;s funeral luncheon last week. I assume it tasted good because it flew out of the room before I got a piece! Not only did the funeral home employees snag some, the other 2 families that were also having funerals snuck into our room after they heard people raving about this coffee cake! item not reviewed by moderator and published
This cake is unbelievable, so good(I&amp;#39;ve give it 10 stars if I could &amp; easy to make. I&amp;#39;ve made it 3 times and I&amp;#39;ve doubled the recipe for a large group. In fact we now eat it as a coffee cake...it&amp;#39;s dense and not too sweet. I leave the powdered sugar off too. Great recipe Ina! item not reviewed by moderator and published
5 stars for the taste of the cake. The actual cake part is not real sweet but since there is enough struesel to cover the entire top of the cake, the end result is a perfect amount of sweetness. I don&amp;#39;t understand the 8 minute prep time given in the recipe. Yes, there are a total of 8 minutes listed in the directions for mixing but the total amount of time to prep the recipe before putting it in the oven was about 30 minutes for me. I used Grade A large eggs instead of Grade A extra large eggs. item not reviewed by moderator and published
Great Recipe. Took other reviewer&amp;#39;s suggestion and made in a 9 inch springform pan sprayed with Pam. Came out easily. Used 3 large eggs. Added 2 cups of blueberries that were coated in sugar. Mixed half the blueberries in the batter and put the rest on top before adding topping. The crumb topping was perfect. Not sure why anyone would change it. Definitely a keeper. item not reviewed by moderator and published
This cake is now my favorite ...so good item not reviewed by moderator and published
Just follow the directions...the recipe is GREAT! Another Ina hit I&amp;#39;ll keep on my play list. This time around I made a couple of changes. Used the whole pint of blueberries dusted with flour before adding. Next time I&amp;#39;ll follow other reviewers suggestions and mix 2/3 berries into the batter and sprinkle the rest on top of the batter before topping with crumb mixture so they all don&amp;#39;t sink. Because my butter for the crumb mixture was really soft, I mixed it by hand into the dry ingredients. Melting the butter before adding to the dry ingredients is the way to go. What was I thinking? Ina already tried this and knew it was a fail...thats why the directions say melt the butter first! I liked the texture of the crumbs better the Ina way. Used a 9 x 9 pan, it&amp;#39;s got a lid, not that there was any left...lol! Thanks Ina! item not reviewed by moderator and published
AWESOME!!! Ina - thanks so much for another great recipe. I made this cake on a recent RV camping trip. Blueberries were in peak season and I looked to Food Network on my husband&amp;#39;s iPhone for a recipe to use them. Although I didn&amp;#39;t have any fancy kitchen tools available this recipe came out great and I got rave reviews ... it was the hit around the campfire! I used an 8 x 8 metal baking pan and added at least 2 heaping handfuls of extra blueberries (half went in in the batter and the other half on top, just under the crumb topping. The lemon zest really makes this a great summer dessert (I borrowed a grater from a camping neighbor. I definitely plan to make this again, again and again! item not reviewed by moderator and published
Perfect Recipe as always Ina! I added 1 &amp; 1/2 cups of blueberries instead of 1 and followed the recipe exactly. No need to make changes here. I did have to cook the cake 55 minutes at 350 degrees. This is the 2nd time I made the cake and it's PERFECT. I listed the full review on my blog NYC COOKS item not reviewed by moderator and published
I concur with all the other 5 star raves. This is delicious. I followed the recipe only I used 2 cups of blueberries instead of 1 cup. I mixed a 3rd of the berries into the batter and the rest I spread on top of the batter and then the crumbs. I used all the crumbs and thought the amount was perfect and not too much. It is a crumb cake after all. item not reviewed by moderator and published
Delicious!! So easy to make-very light and tasty! I used a 9-inch round spring form pan so the cake comes out clean. Other substitutions: 3 lg eggs instead of 2 extra-lg eggs and 2% yogurt in place of sour cream. I upped the blueberries to 1 1/2 cups. There is a lot of crumb topping left over but I'll use it again soon on another fruit crumble. This recipe is a keeper! item not reviewed by moderator and published
Made this coffee cake as a hostess gift and it received all sorts of praise. Baked for 40 minutes in 9" pan to perfection. A change to the recipe I made was to add 1/4 cup of chopped pecans that I had on hand. Keeping in mind reviewers comments about too sweet or too much topping and that I had added nuts, I froze half the streusel. So the next time I make this recipe, I already have the topping. item not reviewed by moderator and published
After reading the recipe, it reminded me of the dessert we had at a classic Lobster Bake near Boothbay Harbor, Maine. I may have passed this recipe by a few years ago thinking "boring", not enough goo and no chocolate. But now, oh wow! This was great. As with so many of Ina's recipes, simple ingredients that come together so eloquently. I made the recipe exactly as written, and baked for just 40 mins, for a BBQ cookout. Started with Ina's Real Hamburgers and "Ina's Potato Salad" and ended with the Blueberry Crumb Cake. Bravi. Handed the recipe out at the end of the night. item not reviewed by moderator and published
This was fabulous!! There is, as one post said, a LOT of crumble so I didn't use it all. There is so much, I ate it with a spoon out of the pan after a slice was taken. The cake is terrifically moist. I did have to bake it longer than the suggested 50 minutes, and there were still spots where it seemed a bit undercooked even though I continued to check it with a toothpick. I might use a bit more lemon zest, or even try lemon extract next time as I am a big fan of the lemon/blueberry combination. Will definitely make this again. It did not disappoint!! item not reviewed by moderator and published
Used a pan with removable sides. It would be to difficult to remove otherwise. Recipe needed a bit more sugar to me but overall what an amazing recipe. would do this again and maybe try some different types of fruit. item not reviewed by moderator and published
This was delicious and very flavorful. I made it for company that I had over and I received so many compliments on it. The only problem I had was the cooking time. The recipe calls for 40-50 min. I had it in the oven for about an hour. I felt like the cake would not cook evenly. One half was finished, but the other half still came out wet when I inserted a toothpick. I had to rotate the cake in the oven for it to finally cook. Nonetheless, it was still very moist and turned out great! Not sure why that happened though? item not reviewed by moderator and published
A delicious, moist, and easy recipe. Came together really quickly. I used big fresh blueberries, extra lemon zest, and a pinch of cinnamon in the cake batter. I also did not have sour cream, so I used 2% greek yogurt which worked just as well. I only made half of the struesel crumb topping and it was plenty for this size cake. I think using the whole recipe would be way too much. Ina's recipes are always easy, delicious, and decadent! item not reviewed by moderator and published
Delish and easy to follow. I did not have any sour cream and I was too lazy to drive to the store, so I used plain Greek yogurt. It was fine. I eyed the nutmeg and cinnamon and it tasted wonderful. item not reviewed by moderator and published
This is a pretty easy cake to make, but I'm surprised that more people don't complain about how much extra strusel there is on the cake. It all basically just falls off. Kind of surprised me. I used a lot of extra lemon zest, and I liked that. Lemon with blueberries is a great combination. Also, I discovered the hard way that a little nutmeg goes a long way. Unless you really love nutmeg, just use what she says, because it can easily overpower the blueberry and lemon flavors. item not reviewed by moderator and published
This is a really good cake. I did use like 2 tea. of lemon zest. For those who dont have specified ingredients, get creative I didnt have sour crm so I used buttermilk and whipping cream. WILL MAKE THIS AGAIN. item not reviewed by moderator and published
This was really easy to make and so delicious. It's not too sweet, and I like the contrast of the crumbly streusel topping with the soft, moist cake. I might add an extra 1/4 cup blueberries to the batter in the future because I like them so much. Overall, great recipe. item not reviewed by moderator and published
Yum! Very easy to put together. I used lemon juice and forget the salt and it turned out fine. Baked it in a 9 x 9 square and it didn't cook through even after 50 minutes but it was delicious. item not reviewed by moderator and published
This cake is very easy to make, moist, not too sweet and delicious. I am not a baker but this cake is very tasty, I wouldn't change a thing about it, the flavours are great. Thank you Ina for another great recipe I shared this recipe with my friend right away. item not reviewed by moderator and published
This is a great recipe and can be a great base for other flavors. A local chain bakery has a cinnamon swirl coffee cake that we are going to use this without the blueberries to try to replicate. Very moist and crumbly all at the same time. Delish! item not reviewed by moderator and published
This was so amazing and I am a TERRIBLE baker. Ina always has the best recipes...I mean every recipe is always good. I was short on sour cream so I used a spoonful or two of some blueberry cream cheese I had on hand. Wonderful. I will be eating this all by myself bc my husband hates blueberries. Yes!! item not reviewed by moderator and published
I've made this cake 3 times in 2 days! Now that's a great cake!! item not reviewed by moderator and published
Cake came out absolutely delitous. item not reviewed by moderator and published
This recipe is truly amazing. I made it for my boyfriend's mother, and she and the family loved it. The crumb topping is just unbelievably delicious. item not reviewed by moderator and published
This is absolutely the best crumb cake ever. The streusel is fantastic and the cake is moist and bursting with flavor. The family wants me to bake another tomorrow! item not reviewed by moderator and published
This is the most awesome cake to make, so easy and the streusel made the cake perfect. I just love Ina's recipe's they are so easy to follow and so delicious...thank you Ina item not reviewed by moderator and published
used a spring form pan and followed the recipe by the letter and it was delicious. i sure love the crumble . i will def make it again and double the blueberry amount (i love it item not reviewed by moderator and published
Excellent! Easy, followed recipe exactly and came out moist with a crunchy topping. Ina, only one request, please more specific on pan size. I used a spring form pan thinking it would overflow in a regular 9in pan. I think it was a good choice. This recipe is delish and not too sweet! Thank you Ina! item not reviewed by moderator and published
This crumb cake was berry delicious! I followed the recipe exactly, except that I used a springform pan, for fear that it would overflow a 9" cake pan. It turned out perfectly. The other minor change I made was that after I washed and dried the berries, I coated them in flour and they remained about midway through the cake; they didn't sink to the bottom. Excellent, Ina; thanks for sharing this one! item not reviewed by moderator and published
Every weekend I make something that everyone in the house can take for work in the mornings. I made this recipe yesterday and it was a big hit. I love all of Ina's recipes. I had frozen blueberries in the freezer and yesterday morning I just took them out, put them in a strainer over a bowl, and sprinkled sugar over them to let some of the juices and water come out. (Didn't want the cake to be blue This was an amazing crumb cake. It definitely make this again. Another great one Ina! item not reviewed by moderator and published
This is the first time I've tried a recipe from Ina and this cake was actually very good. I will definitely do this again... item not reviewed by moderator and published
did not like this cake... it was dry and tasteless.. sorry Ina.. won't be making again.. item not reviewed by moderator and published
Excellent! I used frozen blueberries, otherwise followed recipe exactly. Everyone loved it so much I'm making it again, two days later. A few tips - make sure you are using fresh - not expired - baking powder and baking soda. If they're old, they lose their ability to help the cake rise and you'll be disappointed. The butter and eggs should be room temperature before you begin, as Ina describes in the video. This one's a keeper! item not reviewed by moderator and published
I made this cake and it was wonderful. item not reviewed by moderator and published
My wife made this recipe for my birthday, and just like every Ina Garten recipe we try, it turned out absolutely fabulous! My wife followed the recipe exactly. Interestingly, we thought this cake was even better two, three, and four days later. item not reviewed by moderator and published
We had a breakfast Birthday Party and this cake was the star of the day! item not reviewed by moderator and published
It's very good!! Not too sweet, airy soft just perfect... item not reviewed by moderator and published
Moist and delicious. I added a little more lemon zest and blueberries and made a blueberry topping. Loved it. Tastes even better for breakfast. item not reviewed by moderator and published
This recipe was complete perfection, from begining to start, it smelled deeelightful and tasted devine even before it hit the oven. I licked the bowl and spatchula! The recipe was very simple to follow and everything is perfect as is. End result: DEELISH!!!! huge hit at home and look forward in making it again. Thank you Ina! I love you! item not reviewed by moderator and published
Love Ina, made so many of her recipes, always comes out great, this cake was delicious, although next time I would add some fresh lemon juice to the mix; not enough of the lemon flavor, even with the fresh lemon zest, how do you store this cake, does anyone know? Going to make this one again, definitely a keeper, done in 50 minutes. My husband loved it. item not reviewed by moderator and published
I baked this crumb cake with the blueberries for my husband and I on Sunday and it was finished by Monday. It was sooooo delicious, moist and fluffy. In fact it was so good my husband asked me to bake another one today which is only 2 days after the first one. I barley started to bake and I have to tell you the recipe was very easy to follow and not difficult to bake. If I can do it you can too!!! I will definitely share this recipe!!!! Also I gave some to my brother an mom and now they want me to bake them one!!!! SO SO GOOD! item not reviewed by moderator and published
Definitely a good start. I found the cake to be rather mushy, almost bordering on a cake/custard combination, even though the toothpick inserted in the center came out clean. The streussel topping was rock hard - nearly impossible to get your fork through it. This may have been my fault, as I took another reviewer's advice and let the cake bake for 20 minutes before putting the topping on. What disappointed me the most, though, was the lack of any sort of lemon flavor. Even with the lemon rind, I would recommend using the juice of at least half the lemon, if not the whole lemon - otherwise, you won't taste any lemon at all. This recipe was a great start, and I'm sure that once I make the above modifications, it will be even better. item not reviewed by moderator and published
Just baked this coffee cake this evening and OH MY GOODNESS!!! It is absolutely d-e-l-i-c-i-o-u-s and so easy to make!! Even my two kids, who don't eat coffee cake, commented on how yummy the aroma was when the cake was baking. This is another winner in my book! Have to make another one tomorrow for the teachers' back to school breakfast. Thank you Ina! Question though...what would cause the center of my coffee cake to collapse? I was very careful to not over mix the batter. I used lots of fresh blueberries. Any advice/thoughts would be appreciated! : item not reviewed by moderator and published
One of the best cakes I ever baked and tasted ! My family looove it. Thank you Ina I am your number one fan! item not reviewed by moderator and published
Everybody loved this, including the crunchy crumbs! I used the extra lemon zest and a whole pint of blueberrys. Tossed the blueberries in flour. To the person who couldn't remove the cake cleanly: I ran a knife around the edge of the pan, placed a plate on top, inverted, then reversed the process onto my cake plate. Came out perfectly. This goes into my permanent repertoire. Thanks, Ina! Your recipes are always great! item not reviewed by moderator and published
Made this cake tonight and my family and I loved it! I added a bit more blueberries and zest on the advice of other reviewers and I am glad I did! I added almost 1 full teaspoon of zest and about 1/3 cup more of blueberries. I also floured the blueberries but I don't think it was necessary. The cake came out so moist and flavorful. The blueberries and lemon flavor complement each so well. The crumb topping was good but, as another reviewer mentioned, it was a bit sandy. Not sure why. My guess is the granulated sugar to flour ratio but I am not a pro baker so I really do not know. The preparation of this cake was amazingly easy, too. Even had hubby help me make it. It baked for 45 minutes exactly in a well buttered cake pan. My suggestion is to do it in a springform pan as it is a feat to take it out of the cake pan without a few crumbs falling off. Well, at least that is how I plan to do it next time! This recipe is a keeper. Into my recipe book it goes!!!! Thanks again, Ina! item not reviewed by moderator and published
OMW This is the best recipe EVER. The flavor, the texture, THE CRUMB TOPPING, the ease of preparation....FANTASTIC! Listen, this is another great thing people. You know there are recipes out there for muffings with crumb topping and when I made them they get sink holes in the center. NO MORE, use THIS crumb topping on your muffins and no more sink holes. Hands down, the best recipe ever! item not reviewed by moderator and published
DH loved this cake! I think the key is the addition of the lemon. Dials back on super sweetness. He also really enjoyed the crunchy topping. Ate every bit himself! This one goes into the regulars. Thanks Ina! item not reviewed by moderator and published
Excellent blueberry coffeecake! It's moist, a little crunchy topping and extremely tasty. Very easy to make. item not reviewed by moderator and published
Loved this cake! I also made it with raspberries, in which I sprinkled a little sugar on them, let them sit for a bit, I added them on top of the cake batter, then I added the crumble. Served with ice cream it was delicious! thank you Ina, you are my favorite! item not reviewed by moderator and published
Love it item not reviewed by moderator and published
this was delicious, I really liked the idea of leaving the butter out overnight to make sure its super soft. It whipped up nicely in the morning and the blueberry coffee cake was delicious..I added oatmeal to the topping to make it look healthy , ha ha, but super good item not reviewed by moderator and published
really, really, really, really good!! And also pretty simple to make. I loved the crunchy topping. This is better than anything similar you could ever find in say an Entenman's box. Also, I substituted the blueberries with the fruit I had which were an apple and peach. I just diced them up. Still really good! By the way, for anyone curious, the Barefoot Contessa uses the brand Hecker's flour. I discovered that in her latest cookbook. She explains which brands she uses (she never mentions the brand in the video. She just says a good flour or a good olive oil etc I used Heckers and I wonder if that made it even more delicious. item not reviewed by moderator and published
This is an AMAZING recipe. I love all of Ina's recipes but this is so delicious. The lemon zest is great in this because it compliments the blueberries nicely. This is perfect for a dessert or with a cup of coffee in the morning. I also do not have kosher salt so I added regular salt but about 1/8 of a teaspoon and added a few extra blueberries. PERFECT! item not reviewed by moderator and published
2 things that will help with dense cake results 1) fluff the flour BEFORE measuring. That is an earlier tip from Ina. 2) Beat the heck out of the butter sugar for a FULL 5 MIN. AS DIRECTED.The success of this cake is in the technique DETAILS. item not reviewed by moderator and published
Hello Chef, the recipe calls for mixing the 1/4 cup granulated sugar, 1/3 cup light brown sugar, cinnamon, and nutmeg. Then you stir in the melted butter and flour, and mix well. If your butter was hot, it may have 'cooked' with the flour a bit. Next time, make certain your butter is melted, but cooled a bit. :-) item not reviewed by moderator and published
Hello Smmcsa, Many of the reviews include mention of using a 9" Springform pan instead of a standard round cake pan. I, too, experienced the overflow the first time I made this cake, but thankfully, it never spilled out. Instead, it looked like a muffin-top. I remember thinking as I put the crumbly topping on it, 'This is too much, this is too much.' :-) item not reviewed by moderator and published
just made this, followed recipe exactly and the cake part is really dense and moist too. blueberry all sank to the bottom. item not reviewed by moderator and published
There is definitely plenty of topping, and then some. The first time I made this, I kept telling my husband that the entire cake was going to spill over. As others suggested, I now use a Springform pan, which is taller, and can hold all those little nuggets together without cake spillover. :-) item not reviewed by moderator and published

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Blueberry Crumb Pie

Recipe courtesy of Food Network Kitchen