Blueberry Crumb Cake

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Made this cake tonight and my family and I loved it! I added a bit more blueberries and zest on the advice of other reviewers and I am glad I did! I added almost 1 full teaspoon of zest and about 1/3 cup more of blueberries. I also floured the blueberries but I don't think it was necessary. The cake came out so moist and flavorful. The blueberries and lemon flavor complement each so well. The crumb topping was good but, as another reviewer mentioned, it was a bit sandy. Not sure why. My guess is the granulated sugar to flour ratio but I am not a pro baker so I really do not know. The preparation of this cake was amazingly easy, too. Even had hubby help me make it. It baked for 45 minutes exactly in a well buttered cake pan. My suggestion is to do it in a springform pan as it is a feat to take it out of the cake pan without a few crumbs falling off. Well, at least that is how I plan to do it next time! This recipe is a keeper. Into my recipe book it goes!!!! Thanks again, Ina!

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OMW This is the best recipe EVER. The flavor, the texture, THE CRUMB TOPPING, the ease of preparation....FANTASTIC! Listen, this is another great thing people. You know there are recipes out there for muffings with crumb topping and when I made them they get sink holes in the center. NO MORE, use THIS crumb topping on your muffins and no more sink holes. Hands down, the best recipe ever!

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DH loved this cake! I think the key is the addition of the lemon. Dials back on super sweetness. He also really enjoyed the crunchy topping. Ate every bit himself! This one goes into the regulars. Thanks Ina!

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Excellent blueberry coffeecake! It's moist, a little crunchy topping and extremely tasty. Very easy to make.

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Loved this cake! I also made it with raspberries, in which I sprinkled a little sugar on them, let them sit for a bit, I added them on top of the cake batter, then I added the crumble. Served with ice cream it was delicious! thank you Ina, you are my favorite!

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Love it

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this was delicious, I really liked the idea of leaving the butter out overnight to make sure its super soft. It whipped up nicely in the morning and the blueberry coffee cake was delicious..I added oatmeal to the topping to make it look healthy , ha ha, but super good

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really, really, really, really good!! And also pretty simple to make. I loved the crunchy topping. This is better than anything similar you could ever find in say an Entenman's box.

Also, I substituted the blueberries with the fruit I had which were an apple and peach. I just diced them up. Still really good!

By the way, for anyone curious, the Barefoot Contessa uses the brand Hecker's flour. I discovered that in her latest cookbook. She explains which brands she uses (she never mentions the brand in the video. She just says a good flour or a good olive oil etc

I used Heckers and I wonder if that made it even more delicious.

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This is an AMAZING recipe. I love all of Ina's recipes but this is so delicious. The lemon zest is great in this because it compliments the blueberries nicely. This is perfect for a dessert or with a cup of coffee in the morning. I also do not have kosher salt so I added regular salt but about 1/8 of a teaspoon and added a few extra blueberries. PERFECT!

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This is probably one of the best recipes I've tested out of Ina's! It was SO moist! I was afraid to try it out because the crumble intimidated me and I honestly didn't think I was going to like it, but I was very wrong! I didn't have time to go to the store so I ended up having to use salted butter and I substitued plain vanilla greek yogurt for the sour cream so I consider not only a delicious dessert but also a healthy one!; I also only left the cake in for the 35 minutues and it turned out perfect! Don't be afraid to make this because its SO easy and its worth it in the end!