Ina Garten Blueberry Crumb Cake Recipe

This Ina Garten Blueberry Crumb Cake is moist and buttery, which includes fresh blueberries and a cinnamon-sugar crumble topping. It’s a classic, foolproof recipe, ready in about 1 hour.

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Ina Garten Blueberry Crumb Cake Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blueberries (or frozen, thawed, and drained)

For the Crumb Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 8 tablespoons (1 stick) unsalted butter, melted
• 1 teaspoon cinnamon

How To Make Ina Garten Blueberry Crumb Cake

1. Preheat the oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish or round cake pan.
2. Mix dry cake ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and sour cream.
4. Combine ingredients: Gradually mix dry ingredients into the wet mixture. Fold in blueberries gently.
5. Make the crumb topping: In a bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Stir in melted butter until the mixture forms coarse crumbs.
6. Assemble and bake: Pour cake batter into prepared pan and spread evenly. Sprinkle crumb topping over the batter.
7. Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Let cool in pan for 15 minutes before slicing. Serve warm or at room temperature.

Recipe Tips

• Can I use frozen blueberries?
  Yes, just thaw and drain them well to avoid excess moisture.
• How to prevent blueberries from sinking:
  Toss them lightly in flour before folding into the batter.
• What can I use instead of sour cream?
  Greek yogurt is a good substitute.
• Can I bake this in a round pan?
  Yes, use a 9-inch round springform or cake pan.
• How to keep crumb topping crispy:
  Let the cake cool uncovered to prevent steam from softening the topping.

What To Serve With Blueberry Crumb Cake

This sweet cake pairs well with:

• Fresh fruit salad
• Hot coffee or tea
• Lemon or vanilla glaze drizzle
• Lightly whipped cream

How To Store Blueberry Crumb Cake

Refrigerate: Store covered at room temperature for 2 days or refrigerate up to 5 days.
Freeze: Freeze tightly wrapped slices for up to 2 months. Thaw at room temperature.

Blueberry Crumb Cake Nutrition Facts

• Calories: ~420
• Carbohydrates: 55g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Sugar: 30g
• Sodium: 300mg

Nutrition values are estimated and may vary by ingredients used.

FAQs

Can I add lemon zest to the batter?
Yes, it adds a bright flavor that complements the blueberries.

What if I don’t have brown sugar?
You can use all white sugar, but brown sugar adds more depth.

Can I use a bundt pan?
Yes, but the crumble topping may not sit on top the same way.

How long should it cool before slicing?
Wait at least 15 minutes to help it set properly.

Can I double the recipe?
Yes, bake in two pans or a larger 13×18 pan, adjusting bake time.

Try More Recipes:

• Ina Garten Sticky Toffee Cake Recipe
• Ina Garten Chocolate Orange Cake Recipe
• Ina Garten Spicy Hermit Bars Recipe