Blueberry Crumb Cake

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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!!!

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Wow! This was absolutely amazing (simple, easy, yet extremely delicious!
I substituted 2/3 cup of Greek yogurt for sour cream and added a little bit more of baking powder in place of baking soda, and the cake turned out great. I used a 9"x9" square baking pan which I actually liked better because I could cut them into square and rectangular pieces. I baked it for the full 50 minutes.

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Good and turned out nicely. I would however use salted butter next time in the topping because I think it would be better. I used a cup of fresh blueberries and 1/2 cup of blackberries. Baking time was longer and my oven is calibrated correctly. I guess it is harder for me to rate this any higher after being blown away by her carrot cake. This one was good but average. Happy cooking to all! :

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This recipe is absolutely amazing! You have to try it. It is very similar to her blueberry muffins (which are also incredible except this cake is over the top with the topping. It could definitely be a summer dessert but it is a great breakfast cake. Wonderful with a cup of coffee! Thanks Ina!

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This recipe is amazing! My family and friends loved it so much that I had to make 4 in 2 weekends :

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The cake itself was great.Moist and flavorful. I did use an extra half cup of blueberries, as others suggested, and it probably could have used a bit more lemon zest as well. The crumb topping, however, just wasn't right. It browned a bit to much - it could have been moister. Maybe a little less flour and a bit more brown sugar?

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Really good and moist. But the baking time for me took about 20 minutes extra. Otherwise loved it and was really easy to make. And the streusel is the best part especially since some recipes calls for oats which I do not like.

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An EXCELLENT recipe that requires more than just 5 stars! I made this for dessert yesterday and my husband and I were amazed at the flavor, the texture, at how moist it was, as well as with the overall aesthetic culinary appeal that it had. It is a prize-worthy presentation. I highly recommend this recipe. Thank you Ina!

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I've just made this for a dinner party tomorrow night after buying some blueberries at the health food store the other day. I used a pint of blueberries and a tad extra sugar. The baking time took an extra 10-15 minutes for me, but not a problem otherwise. I made myself a portion to try before tomorrow and I absolutely loved it. I'm going to drizzle some lemon icing on top of the cake before serving and add a dollop of homemade whipped cream on the size. Great recipe, simple, easy, and fast. The cake was light and not dense like a blueberry muffin would be!