Blueberry Crumb Cake

Baked goods with blueberries are my weakness. Raw blueberries aren’t my favorite things in the world (too sour), but I am a complete sucker for anything baked with blueberries.

Blueberry season in California starts around May, so I’ve been seeing more blueberries at the grocery stores lately. Recently, I felt as if they were calling out to me. But what to do with them? Very soon it became clear – Ina Garten’s Blueberry Crumb Cake. The recipe is foolproof and absolutely perfect. I did make one minor change. Ina’s original recipe calls for lemon zest, but I decided to forgo it. 

This cake is perfect for any brunch, lunch, or tea party. It is easy to make and tastes heavenly. It is so moist and soft. I can’t talk about it without drooling or blog about it without eating a piece at the same time. 

Streusel | Sprig and Flours

Eventually you’re going to want to abandon your cooking utensils and mix with your hands.

Blueberry Cake Batter with Streseul | Sprig and Flours 

I checked on my cake at 40 minutes and it still wasn’t quite ready, so I let it hang out in the oven for 10 more minutes. The top was very brown already so I covered it loosely with foil to stop it from browning anymore.

Blueberry Crumb Cake Slice | Sprig and Flours

Blueberry Crumb Cake Piece | Sprig and Flours

Ina's Blueberry Crumb Cake
Serves 6
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Prep Time
8 min
Cook Time
40 min
Total Time
48 min
Prep Time
8 min
Cook Time
40 min
Total Time
48 min
For the streusel
  1. 1/4 cup granulated sugar
  2. 1/3 cup light brown sugar, lightly packed
  3. 1 teaspoon ground cinnamon
  4. 1/8 teaspoon ground nutmeg
  5. 1 stick (8 tablespoons) unsalted butter, melted
  6. 1 1/3 cups all-purpose flour
For the cake
  1. 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  2. 3/4 cup granulated sugar
  3. 2 extra-large eggs, at room temperature
  4. 1 teaspoon pure vanilla extract
  5. 2/3 cup sour cream
  6. 1 1/4 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 cup fresh blueberries
  1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel
  1. 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.
For the cake
  1. Cream the butter and sugar with an electric mixer on high speed for 4 to 5 minutes, until light.
  2. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, and sour cream.
  3. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
  4. With the mixer on low speed, add the flour mixture to the batter until just combined.
  5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
  6. Spoon the batter into the prepared pan and spread it out evenly.
  7. With your fingers, crumble the streusel topping evenly over the batter.
  8. Bake for 40 - 50 minutes, until a cake tester comes out clean.
  9. Allow it to cool completely before serving.
  1. Note: If the cake is very brown, but needs to be in the oven for a little longer, cover it with foil to prevent it from browning more.
Adapted from Ina Garten
Adapted from Ina Garten
Sprig and Flours

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