Blueberry Crumb Cake

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This was absolutely delicious! I made it a few months ago exactly as the recipe is written and it was great, but I felt the crumbs were a little overdone. I just made this again last night, didn't have blueberries so I omitted them. I also baked the cake for 20 minutes, then added the crumb topping, then baked another 20 minutes. The texture of the crumbs was absolutely perfect! Everyone gobbled it up!

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Dear Ina - I made this cake and the result was fabulous - thank you for so many delightful receipes. I will make this one over and over again.

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So yummy!!! I love it's simplicity too! I didn't have sour cream so I used Greek yorgurt instead and it was delicious. Fresh blueberries cost a lot in Hawaii so frozen blueberries worked in my favor. My husband absolutely loves this cake! Thanks Ina!

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Absolutely delicious, everyone in the entire family enjoyed this dessert. I used frozen blueberries because I got more for my buck versus fresh! I had about a cup of blueberries left so I decided to make a blueberry-lemon simple syrup to go over top (1cup sugar, 1 cup blueberries, 1/4 cup of lemon juice and water. So glad I decided to make it! I just love Ina!

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This cake is delicious ... the combination of the blueberries and the lemon zest really shine through! It's a refreshing cake that's not too sweet!! It's a keeper!

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FINALLY, I have found a recipe that tastes as good as it looks! I made this for my husband who LOVES blueberry crumb cake. Whenever I have tried before, the crumbs never come out right. I know have a crumb recipe for EVERYTHING now. With this recipe, everything was PERFECT!

I was out of unsalted butter so I used regular salted butter, and my teenage son used all the sour cream so I used vanilla yogurt instead......DELICIOUS!

Definitely a KEEPER!!

Blessings!

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Best crumb cake ever!!!!

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Wow! This cake was absolutely fantastic. I personally don't like cake all that much. I am an ice cream person, but I love to bake. I made this for after dinner and I absolutely loved it. It is so light and the hint of lemon in it is superb. The crumb topping is a little bit crunchy and goes well with the moist cake. I will be making this again probably for brunch. I would imagine you could use any type of fruit with it especially when it is in season for the best tasting cake. I love Ina's recipes :

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This recipe is very very similar to my own recipe which I make for Christmas morning. Except that I use buttermilk instead of sour cream. I use one egg instead of two. It's always a hit! I also make it when my son comes home from college. Love it!

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Delicious!!!