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Blueberry Crumb Cake Recipe

Blueberry Crumb Cake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (443)

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Average Rating:

Total Reviews: 443

Showing 21-30 of 443

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  • on December 24, 2012

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    We had a breakfast Birthday Party and this cake was the star of the day!

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  • on November 29, 2012

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    It's very good!! Not too sweet, airy soft just perfect...

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  • on November 29, 2012

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    Moist and delicious. I added a little more lemon zest and blueberries and made a blueberry topping. Loved it. Tastes even better for breakfast.

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  • on November 12, 2012

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    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!

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  • on November 05, 2012

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    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.

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  • on October 31, 2012

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    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!

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  • on August 25, 2012

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    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.

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  • on August 22, 2012

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    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! :

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  • on August 22, 2012

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    One of the best cakes I ever baked and tasted ! My family looove it. Thank you Ina I am your number one fan!

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  • on August 20, 2012

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    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!

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