Blueberry Crumb Cake

This cake exceeded my wildest expectations! It is one of my all time favorite Ina Garten recipes. It not only tastes delicious, but the smell while it bakes is absolutely fabulous!

The only thing I changed from the original recipe is that I used a 9” springform pan rather than the cake pan which it calls for, and it worked out brilliantly. I highly, highly recommend you do the same. The springform pan guarantees an easy exit from your pan to your serving dish ensuring your cake doesn’t crumble before you are ready for it too!

This cake is perfect for so many occasions, but I think serving it for brunch or with afternoon tea is about as perfect as it gets. I also can’t imagine a better house warming gift for a new neighbor or friend.

For storage, I cover the cake loosely and leave it out at room temperature for several days. Trust me- it won’t last much longer than that!

I can’t wait to make this crumb cake again and again!

Ina Garten's Blueberry Crumb Cake

Prep Time: 20 mins
Cook Time: 40 mins

Ingredients

  • INGREDIENTS FOR THE STREUSEL
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour
  • INGREDIENTS FOR THE CAKE
  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • Confectioners' sugar

Directions

  1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round springform pan.
  2. Make the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
  5. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
  6. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
  7. With the mixer on low speed, add the flour mixture to the batter until just combined.
  8. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
  9. Spoon the batter into the prepared pan and spread it out as evenly as possible. (I like to use the back of a spoon)
  10. Spoon the batter into the prepared pan and spread it out as evenly as possible. (I like to use the back of a spoon)
  11. Crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean.
  12. Cool completely and serve sprinkled with confectioners' sugar.

Taster’s Tip:

Be sure to cream your butter and sugar for the full recommended time to ensure it is light and fluffy. It makes all the difference in the density of the final result.

Recipe Review

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Summary

10Score

I absolutely recommend Ina's Blueberry Crumb Cake recipe- it is superb. Although there are many ingredients, most of them you probably already have in your pantry. Follow the directions exactly and you are guaranteed to be the star of the show. I simply can't imagine someone not liking this recipe! I hope you enjoy it as much as I do.