Blueberry Crumb Cake

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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.

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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!

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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

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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

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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!

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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!

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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!

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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...

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did not like this cake... it was dry and tasteless.. sorry Ina.. won't be making again..

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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!