Blueberry Crumb Cake

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I loved the crunchy topping. I used frozen blueberries, so the cake needed to be baked much longer. I baked it for an hour and it still sank in the middle. It was hard to test with a toothpick because of the blueberries. I will add at least another 15 minutes next time. However, the muffins I made and baked for 30 minutes, turned out perfectly. A keeper!

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I have never been good at baking nor have a sweet tooth - This recipe was easy to follow and was perfect in flavor....not to sweet and having the blueberries made it not so guilty! :

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This was yummy and I used frozen blueberries. Mmmm.

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Not too sweet as so many blueberry crumb cakes are. One problem with all the low carb recipes - not one gives a carb count.
Barb

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Perfect texture and so yummy! I only used 1/2 c. flour and 4 Tb. butter in the streusel. I'd leave out the nutmeg next time.

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This was my first time baking cake. It came out fantastic(well, I am not a big fan of cinnamon so I used less.!! My husband took 2 huge pieces after dinner. He even offered to go shopping so I can make another one! I love Ina recipe!

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Easy, simple, and delicious. Made this cake for my family and it was a hit! The cake was moist and the blueberries were definitely the star. The lemon zest was subtle but definitely brightened up the cake. But since lemon and blueberries go so well together I might add a little more the next time I make it. Amazing recipe!!

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I made this recipe exactly as stated. It was tasty but it was VERY sweet. I didn't have any trouble baking this as some of the others seemed to have and it looked pretty close to the picture. I don't know that I would make it again.

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Ina another great recipe. You are the greatest teacher. I made muffins with this recipe. Now I can not make them enough. They are so moist.

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my family and i enjoyed this cake! will make again!