Blueberry Crumb Cake

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I really enjoyed making and eating this cake! Next time, I will make large muffins with this recipe. Very good, Ina!

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The first time this was great, and well received! Very little adjustment but had to sub for baking powder, and used a little less sugar in the cake. The 2nd time I tried Arrowhead gluten-free baking mix; it worked well (but not as delish as the original. Added 1 mashed banana the 2nd time, per one review, & again had to sub for baking powder, & used 1/2 coconut oil, 1/2 butter. The gluten-free mix is not great for the topping, fyi; next time I'd skip it and use butter & sugar only, or oat flour for low-gluten.

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Easy to put together, and decent results. However, I wasn't too terribly impressed. It was like a coffee cake turned dessert. I might make again, but I have made better. Ina has great recipes, but this in my opinion wasn't her best.

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AMAZING.. I have made this a couple of times! Great cake! For people that said it was a waste of time and or money.. did you follow directions as stated? There is no way you could have messed this one up. Love you Ina!

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Another Ina great! I live in blueberry country and always looking for recipes to use the many pounds I pick. Love the topping!

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I love blueberries so I had to try this recipe. I eat gluten free and used Pamela's Baking Mix as an equal substitute for the flour. I wasn't sure how the conversion would work out, but OMG, I thought I died and went to heaven. It is so delicious and moist! You can't even tell it is gluten free. I also added extra blueberries. My husband loved it too! Another hit from Ina!

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Awesome! So moist and delicious. Especially the naughty crumb-cake topping. This is flagged and going into my cookbook. I didn't have a 9" cake pan, so I used a spring-form pan. I think in retrospect I'm glad I don't have a 9" cake pan. It worked out perfectly without a single adjustment.

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Great recipe !!! Made in a much larger pan, 12 inch round pan that worked perfectly. Cake was thinner, but still VERY moist and great with ice cream or whipped cream. I sprinkled the top with fresh blueberries and did not mix it in the batter. I always use nonmelting powdered sugar that I purchase online from the King Arthur Baking catalog. Works great when you don't want the powdered sugar to disappear.

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holy jesus this is SO GOOD!!! I had an overripe banana so I cut it in half, mashed it & added it to the stand mixer AFTER I had added both eggs! This cake is SO MOIST & SO SOFT and just the right sweetness! It sort of taste like a heavenly soft muffin with streusel topping. Oh and I added a pinch of Cardamom to the streusel. I didnt even dust it with powdered sugar...its SO GOOD! I am definitely making this again!

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tasty and super moist. Would be good with raspberries too. I doubled the recipe to make 2 and had no problems. Also added extra blueberries.