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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 411-420 of 443

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  • on February 02, 2008

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    This is a wonderful cake, I served it for dessert and it was ok, but I feel it is more for breakfast or brunch, more appropriate. I had half left over and I cut it into wedges, froze on a cookie sheet and put the wedges into zip lock bags. I tell you, if you warm it up in the micro it is so warm and conforting....

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  • on February 01, 2008

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    Followed the recipe, but found I was out of sour cream!! Substituted 2 more tbsp of butter and 2/3 cup of whole milk and the cake still came out wonderfully! Only issues was all the blueberries sank, but I know to flour them next time.

    Another winner Ina! Thanks!

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  • on February 01, 2008

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    This was sooooo yummy! It was the perfect amount of blueberries and yummy topping.

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  • on February 01, 2008

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    I'm not a baker, but I will make this again, so good

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  • on February 01, 2008

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    I would describe this cake as light, very moist, and fluffy. It has a wonderful flavor. I baked my cake in a 9" springform pan and came out great. However, i did change the streusel topping. I used 1 cup flour, 1/2 cup light brown sugar, 1 tsp. cinnamon, 1/8 tsp. nutmeg, and the salt (ommitted granulated sugarand it was the perfect ratio of topping to cake and bluberries. It took about 45 min. to bake in an electric oven. I hope my ideas help out those who had problems with this cake.

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  • on January 30, 2008

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    Baked for 55 minutes and still was slightly underdone. Crumb topping is heavy and overpowers taste of cake. Not sure what everyone is raving about

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  • on January 30, 2008

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    I am currently baking this cake - exactly to directions including a 9" round pan. It is overflowing and after 50 minutes still moist/soggy in the middle. Since I did not see this episode of the TV show, I wonder if it was suppose to be a certain depth 9" pan. I am now at 1 hr and still baking.
    Any advice?

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  • on January 30, 2008

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    I almost didn't make this recipe as I didn't think it looked particularly great but I love most everything Ina makes and I had some extra fresh blueberries so I decided to take a chance. I am so glad I did! This was really a fabulous little coffee cake. The streusel on top is very ample and the cake still stayed moist after a couple of days on the counter top. The only problem I had was with my blueberries all sinking to the bottom of the cake (and I even rolled them in flour first but this is not a flaw in the recipe. The only thing I would change would be to almost double the amount of blueberries. I really felt it needed a little more of them. Also, do not leave out the lemon zest. It really makes the taste pop and is very light.

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  • on January 28, 2008

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    This cake turned out great. You can serve it for breakfast or dessert.

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  • on January 27, 2008

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    We love blueberries and this is a simple delicious recipe!!

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