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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 331-340 of 443

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  • on February 15, 2009

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    Very good...my husand and son loved it...and very easy to make : that is always a plus on a sunday night :

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  • on February 12, 2009

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    I made this recipe today. Followed the exact directions along with putting flour on the blueberries. They still fell to the bottom. However, did not change the look nor the taste. It looks beautiful with the confectioners sugar on top. Will make again and not use the lemon zest as some do not like the flavor of lemon. Otherwise delicous..........

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  • on February 10, 2009

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    I used frozen blueberries and doused them in flour. They worked just fine in the cake. This was the tastiest and moistest crumb cake I've every made. It will be one the top of my list for making this for all occasions.

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  • on February 10, 2009

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    This was the best crumb cake I have ever made. I did see that most reviews said the blueberries sank. so I doubled the blueberries and a good portion of them stayed on top. a definite keeper.

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  • on February 08, 2009

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    thas any one knows how to make brown sugar where I live there is no brown sugar. PLEASE LET ME KNOW.

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  • on February 08, 2009

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    My husband is currently on his second piece. This is certainly a winner and I plan to make it again and again. It is in the dead of winter here in Indianapolis and I did not have fresh blueberries so I used dried apricots and dried wild blueberries. It worked very well. For spring and summer I will certainly use the fresh blueberries the recipe called for but for fall and winter - dried fruit is great in this cake. Next time I will up the lemon zest to a full teaspoon instead of the 1/2 teaspoon.

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  • on February 08, 2009

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    This is a perfect crumb cake but mine sunk down in the middle. What am I diong wrong?

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  • on February 07, 2009

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    I've gone from being a good cook to a superior cook after using Ina Garten's recipes. Today I made the Blueberry Crumb Cake and everyone ooohed and ahhhed over this yummy cake.

    The cake was perfection.

    What I did:

    I used the food processor to make the cake. I added all the dry ingredients to the food processor bowl and pulsed until they were well mixed.

    I then added the wet ingredients except the blueberries and pulsed until a smooth batter was formed.

    I then added frozen tiny wild blueberries as that was what I had in the house. I quickly and gently pulsed until the blueberries were just mixed into the batter.

    I followed the rest of the recipe as directed and the cake as directed.

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  • on February 06, 2009

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    Excellent and Easy.Perfect match with a hot coffee in the morning.Thank you Ina.!!!!!!!

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  • on January 23, 2009

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    This cake comes out perfect every time. I found the spring form pan worked well. Great with coffee in the morning.
    Deb

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