Blueberry Crumb Cake

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This was an amazing cake! The only problem I had was with the crumble. When I mixed the ingredients it wasn't as crumbly as in the video. It was much smoother because of which it was a lot more in volume and hence a good part of it did not set on the cake after baking. Maybe it needs more butter or less flour. The cake was still absolutely delicious!!

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This is the first Ina recipe I ever made and it turned out terrific. My tip is that I use frozen blueberries in the cake mix - they don't split or bleed if frozen. (I also do the same with blueberry muffins. Thanks everyone for your comments and tips, I find them very useful.

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Wonderful crumb cake! Moist, delicious. I have made it twice now. The first time exactly as written except that I baked it in a 9" springform pan to make extracting it easier--it worked great! The second time I added a little more lemon zest and, this might sound crazy but, doubled the crumb topping. We have an old family recipe for a crumb cake that has almost equal parts cake to crumb topping that everyone just loves so I tried it with this cake--it was awesome! If you tend the enjoy the crumbs best try it!

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This was absolutely delicious! I made it a few months ago exactly as the recipe is written and it was great, but I felt the crumbs were a little overdone. I just made this again last night, didn't have blueberries so I omitted them. I also baked the cake for 20 minutes, then added the crumb topping, then baked another 20 minutes. The texture of the crumbs was absolutely perfect! Everyone gobbled it up!

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Dear Ina - I made this cake and the result was fabulous - thank you for so many delightful receipes. I will make this one over and over again.

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So yummy!!! I love it's simplicity too! I didn't have sour cream so I used Greek yorgurt instead and it was delicious. Fresh blueberries cost a lot in Hawaii so frozen blueberries worked in my favor. My husband absolutely loves this cake! Thanks Ina!

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Absolutely delicious, everyone in the entire family enjoyed this dessert. I used frozen blueberries because I got more for my buck versus fresh! I had about a cup of blueberries left so I decided to make a blueberry-lemon simple syrup to go over top (1cup sugar, 1 cup blueberries, 1/4 cup of lemon juice and water. So glad I decided to make it! I just love Ina!

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This cake is delicious ... the combination of the blueberries and the lemon zest really shine through! It's a refreshing cake that's not too sweet!! It's a keeper!

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FINALLY, I have found a recipe that tastes as good as it looks! I made this for my husband who LOVES blueberry crumb cake. Whenever I have tried before, the crumbs never come out right. I know have a crumb recipe for EVERYTHING now. With this recipe, everything was PERFECT!

I was out of unsalted butter so I used regular salted butter, and my teenage son used all the sour cream so I used vanilla yogurt instead......DELICIOUS!

Definitely a KEEPER!!

Blessings!

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Best crumb cake ever!!!!