Ina Garten Blueberry Crumb Cake

I made this on a slow Saturday, thinking it might last through the weekend. It didn’t make it past Sunday brunch.

What caught me off guard wasn’t just the sweet blueberries or the tender crumb—it was the streusel. Thick, nutmeg-spiced, and buttery without being greasy. Ina doesn’t just sprinkle it on—she piles it high. And somehow, the whole thing bakes up beautifully even without layering or swirling.

Here’s how I kept the berries from sinking and the topping from turning dusty.

What I’d Make Again (Exactly the Same)

Ina balances the batter with just enough sour cream to keep it moist without heaviness—and no milk means the structure holds. The streusel, made with real melted butter and more flour than sugar, bakes into a proper crumb, not a crumble.

The lemon zest might seem like a small touch, but it’s everything—it lifts the flavor without taking over.

Tiny Details, Big Impact

For the streusel topping:

• ¼ cup granulated sugar + ⅓ cup brown sugar – Light brown keeps it tender. Dark brown gets too sticky.
• 1 tsp cinnamon + ⅛ tsp nutmeg – The nutmeg rounds it out and adds warmth.
• ¼ lb unsalted butter, melted (1 stick) – Melted, not creamed. This gives a more cohesive crumb.
• 1⅓ cups all-purpose flour – More flour than sugar gives you those big, bakery-style crumbles.

For the cake:

• 6 tbsp butter + ¾ cup sugar – Cream these until fluffy. It sets the tone for the texture.
• 2 extra-large eggs – Room temp. Cold eggs break the batter.
• 1 tsp vanilla + ½ tsp lemon zest – Don’t skip the zest. It brightens the whole thing.
• ⅔ cup sour cream – Full-fat. It makes the batter silky and stable.
• 1¼ cups flour + 1 tsp baking powder + ¼ tsp baking soda + ½ tsp kosher salt – Classic base. I sift the flour for a smoother batter.
• 1 cup fresh blueberries – I toss them in a spoonful of flour to prevent sinking.
• Confectioners’ sugar for dusting – Optional, but makes it feel finished.

Making It Yours (Without Compromising the Cake)

• Frozen blueberries – I’ve used them when I had to. Add straight from the freezer, no thawing, and increase baking time by 5 minutes.
• Orange zest instead of lemon – I tried this once and liked the softer citrus note.
• Swap half the flour in the streusel for almond flour – Gives a slightly nutty crumble. A nice twist.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Crumb topping sank	Batter too thin or overmixed	Don’t overwork after adding flour
Blueberries sank	Added wet without coating	Toss in flour before folding in
Cake too dense	Overmixed or cold eggs	Use room-temp eggs, mix gently

How to Make Ina Garten’s Blueberry Crumb Cake

1. Preheat oven to 350°F. Butter and flour a 9-inch round pan.
2. Make the streusel:
   • Mix sugars, cinnamon, nutmeg, and flour. Stir in melted butter with a fork until crumbly. Set aside.
3. Make the cake batter:
   • Cream butter and sugar in a mixer (paddle attachment) for 4–5 minutes until pale and fluffy.
   • Add eggs one at a time, then vanilla, lemon zest, and sour cream.
   • In a separate bowl, sift flour, baking powder, baking soda, and salt.
   • With mixer on low, slowly add dry ingredients until just combined.
   • Gently fold in floured blueberries by hand.
4. Assemble:
   • Spoon batter into prepared pan and smooth the top.
   • Crumble streusel over evenly.
5. Bake 40–50 minutes, or until a tester comes out clean. Cool completely, then dust with confectioners’ sugar.

Smart Little Tricks

• I always spoon and level the flour—not scoop. It keeps the crumb tender.
• Letting the cake cool fully keeps the streusel intact when slicing.
• I store this uncovered the first day—it keeps the topping crisp.

Leftover Notes

• Fridge: Keeps up to 5 days, wrapped or in an airtight container.
• Freezer: Wrap slices tightly in plastic and foil. Freeze up to 3 months.
• Reheat: Warm in a 300°F oven for 10 minutes, or 20 seconds in the microwave (but the crumb gets soft).

Quick Questions, Real Answers

Q: Can I use a square pan instead of round?
A: Yes—a 9×9 pan works. You may need a few extra minutes of baking time.

Q: Can I double this for a crowd?
A: You can. Use a 9×13 pan and watch the center—bake up to 60 minutes.

Q: Can I make this without a mixer?
A: Yes. Cream the butter and sugar very well by hand, then use a rubber spatula for the rest. Just don’t overmix.

Try More Recipes:

• Ina Garten Vanilla Cake Recipe
• Ina Garten Mexican Wedding Cookies
• Ina Garten Chocolate Bundt Cake