Cooking with Katie

Old-Fashioned Blueberry Crumb Cake

Imagine a little bakery in a small town, with an old grandmother that makes all the goodies by hand…………..well that’s what I picture when I take a bite of this cake! There’s just something so comforting about sweet blueberries and a crunchy crumb topping, don’t you agree?

As I always say, you can change this recipe up however you like! Peaches, blackberries, or apples would be great in this cake….you could also replace the lemon zest with orange zest and maybe sprinkle in a few mini chocolate chips. This cake recipe is so versatile that as soon as you get the recipe down, you’ll be throwing everything but the kitchen sink in!

Blueberry Crumb Cake (Ina Garten)


  • 6 tbsp. unsalted butter, at room temperature
  • 3/4 c sugar
  • 2 eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1 lemon, zested
  • 2/3 c sour cream
  • 1 1/4 c flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c fresh blueberries


  • 1/4 c sugar
  • 1/3 c packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/8 tsp. nutmeg (optional)
  • 1 stick melted butter
  • 1 1/3 c flour

Lemon Glaze:

  • 1 lemon, juiced
  • 1/2 c powdered sugar

This is a 9 inch spring-form pan. It’s usually used for making cheesecakes, but if you have one, use it now. It just makes it easier to get the cake and the topping out after the baking process. Butter and flour it.

Start by creaming together the butter and sugar in a stand mixer with the paddle attachment. Mix for 4-5 minutes until the mixture is light. Make sure that the butter is at room temperature, it really contributes to the lightness of this cake.

Then, reduce the speed to low and add the eggs in one at time. Make sure that they are room temperature, also, otherwise you’ll have dense cake. Then, add the vanilla, sour cream, and lemon zest and mix on low until combined.

In a separate bowl, sift the flour, baking powder, baking soda, and salt together. Add into the batter on low speed until it is just combined.

Fold in the blueberries with a rubber spatula, being careful not to over mix the batter.

Now make the crumble by combining the sugar, brown sugar, cinnamon, and nutmeg in a bowl. Pour the melted butter over the top and stir in the flour.

Pour the batter into the spring-form pan and smooth it over with your spatula.

Then, crumble the topping on top with your hands.

Bake at 350 degrees for 40-50 minutes. Meanwhile, make the lemon glaze. Whisk together the lemon juice and powdered sugar.

BTW, I used my mini whisk that I got for Christmas last year! LOVE that tool!:)

When the cake is done, take it out of the pan and let it cool on a rack. Sprinkle with powdered sugar and drizzle with the lemon glaze.


Trackbacks & Pingbacks


  1. * Lauren says:

    Katie! I’ve decided to never read your blog again when I’m hungry! My mouth starts watering! Wish you lived closer so I could be an official “taste-tester”. xoxo

    | Reply Posted 7 years, 10 months ago
    • Thanks Lauren! Hopefully the next time we come up to visit, you can sample a few new dishes!:)
      Love you, Katie

      | Reply Posted 7 years, 10 months ago

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