Blueberry Crumb Cake

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Ive made a few alterations that made an awesome cake, perfection. I omitted the 1/3 cup of flour from the streusel, 1 full teaspoon of zest to the cake and 1/3 cup extra blueberries, PHENOMENAL.

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Fabulous. First, I didn't have unsalted butter and needed a quick hostess gift and had no time to go to the store to buy unsalted. Salted worked just fine. Also, my three year old was "helping" me and I was distracted and used a whole stick of butter in the batter instead of 6 TBSP. It was creamy and delicious. The entire cake was completely devoured and the person I made it especially for barely got any!!

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This blueberry cake is by far the best one I have ever tried. It is moist, unlike most coffee cakes which tend to be dry. It is delicious by itself or served with vanilla ice cream. This will be my "go to" coffee cake from now on. Thanks Ina for an easy and delicious recipe.

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DELICIOUS! I am an inexperienced baker and made this for brunch on Sunday. I followed the recipe exactly, and it was perfect!. Thank You, Ina!

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This cake is delicious. Ina never lets me down. Just make sure you use a deep enough 9'' round. A round for a layer cake will over flow. Going to make again, very soon, in a deep, springform pan.

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enjoy blueberries in so many ways, Ina's crumb cake makes a great addition!

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This was the most wonderful blueberry crumb cake. If you are looking for super sweet this is NOT it...but for me and my family it was perfect. I am making this again soon!

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The cake was not bad the first time around but I made a few changes that made a BIG impact.

The cake:
I thought the cake lacked a bit of sweetness so instead of 3/4 of a cup of sugar, I made it 1 cup; not too much but just enough to give it that extra sweetness. In lieu of sour cream, I used non-fat Greek yogurt. I honestly didn't have any sour cream and was crossing my fingers at the final result: it was divine! Perfectly moist and light! I wanted to add some zing to the cake, so after folding in the cup of blueberries, I added half a cup of raspberries. Next time, I'll make sure to make it 1 cup because the taste was fabulous with both berries.

Streusel:
The recipe calls for 1 1/3 cups of flour. That's way too much. The cake ended up with the consistency of sand and streusel. I cut the amount to 1 cup and it made a gigantic impact.

Eating some right now with black coffee...couldn't be happier :

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Yummy! So perfect with tea or coffee in the morning. I only added 1/2 cup granulated sugar in the cake. In the streusel, I replaced 1/3 cup of the all-purpose flour with oat flour and it still came out great. Thank you Ina!

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The cake part was delicious. I didn't care for the topping. I'm gonna try it again and use double blueberries and a lemon glaze. But then it wouldn't be a crumb cake. My father ate almost the whole thing. He thought it was fantastic.