Ina Garten Blueberry Crumb Cake Recipe
The Ina Garten Blueberry Crumb Cake Recipe is soft, sweet and full of juicy blueberries. It has a buttery crumb topping that melts in your mouth.
Ingredients
- All-purpose flour – 2 cups
- Baking powder – 2 teaspoons
- Salt – ½ teaspoon
- Unsalted butter – ¾ cup softened
- Sugar – 1 cup
- Eggs – 2 large
- Milk – ½ cup
- Vanilla extract – 1 teaspoon
- Fresh blueberries – 1½ cups
For the Crumb Topping:
- All-purpose flour – ¾ cup
- Brown sugar – ½ cup
- Cinnamon – 1 teaspoon
- Unsalted butter – ½ cup cold and cubed
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper. Lightly grease the sides.
Mix Dry Ingredients
- In a bowl, mix flour, baking powder and salt. Stir gently until everything looks even and smooth.
Cream Butter and Sugar
- In another bowl, beat butter and sugar until light and fluffy. This step helps create a soft cake texture.
Add Eggs and Milk
- Add eggs one at a time. Mix well. Pour in milk and vanilla. Stir until the batter looks smooth.
Combine Batter
- Slowly add dry ingredients to wet ingredients. Mix gently. Do not overmix. Fold in blueberries carefully.
Prepare Crumb Topping
- Mix flour, brown sugar and cinnamon. Add cold butter. Use fingers to form small crumbs.
Assemble the Cake
- Pour batter into the pan. Spread evenly. Sprinkle crumb topping generously over the batter.
Bake the Cake
- Bake at 350°F (175°C) for 40–45 minutes. The top should look golden and set.
Cool and Serve
- Let the cake cool for 15 minutes. Slice and serve warm or at room temperature.
Notes
- Use fresh blueberries for best flavor.
- Toss blueberries in flour to prevent sinking.
- Use cold butter for crumb topping.
- Do not overmix the batter.
- Check cake with a toothpick before removing.