Blueberry Crumb Cake

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Amazing cake. It is like so many of Ina's recipes. Accessible. Uncomplicated. Delicious.

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I'm a huge fan of Ina's and have made tons of her recipes. This one isn't nearly as good as her others.

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I have made this cake several times. It is delicious, nice and moist, super easy and keeps well. I have found that I get best results by using the convection bake oven setting. This makes the crumb topping really nice and crunchy.

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The crumb topping is exquisite and the cake divine I used extra fresh berries and tossed them in flour which prevented them from sinking to the bottom. I made the crumb topping first, set it aside while making the cake. Right before putting on the cake, I chopped up with a fork. That made the crumb the perfect size.

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Great cake, not a fan of all the crumb topping, but I made this for my boyfriend's birthday - we grew up in NY and he LOVES Entemann's crumb cake. He was happy, but next time, I think I will make half the crumb topping and make one cake for me without the topping. Cake is too good to distract with all those crumbs. Also, added extra blueberries - tossed them in flour before folding into the batter - result: whole berries throughout the cake.

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This was the first blueberry cake I ever made. Came out perfect! My family and friends loved it !

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Excellent, I made per the recipe but had to bake longer than was called for. Will make it again tonight!

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This was an amazing cake! The only problem I had was with the crumble. When I mixed the ingredients it wasn't as crumbly as in the video. It was much smoother because of which it was a lot more in volume and hence a good part of it did not set on the cake after baking. Maybe it needs more butter or less flour. The cake was still absolutely delicious!!

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This is the first Ina recipe I ever made and it turned out terrific. My tip is that I use frozen blueberries in the cake mix - they don't split or bleed if frozen. (I also do the same with blueberry muffins. Thanks everyone for your comments and tips, I find them very useful.

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Wonderful crumb cake! Moist, delicious. I have made it twice now. The first time exactly as written except that I baked it in a 9" springform pan to make extracting it easier--it worked great! The second time I added a little more lemon zest and, this might sound crazy but, doubled the crumb topping. We have an old family recipe for a crumb cake that has almost equal parts cake to crumb topping that everyone just loves so I tried it with this cake--it was awesome! If you tend the enjoy the crumbs best try it!