Since blueberry season is upon us, and my friends and I just went picking, I decided to use some of my farm fresh berries in this delicious blueberry crumb cake. I used Ina Garten’s recipe which I have been wanting to try for a while (though I added more nutmeg to the streusel topping, and about a teaspoon of ground ginger into the dry ingredients for the cake). This cake is moist, light, and flavorful. The lemon zest and ground ginger are just enough to enhance the flavor of the blueberries, without overpowering them (much in the same way that coffee enhances the flavor of chocolate). Perfect for breakfast, brunch, an afternoon tea party, or as a light summery dessert after dinner. Enjoy!
13 responses to “Blueberry Crumb Cake”
This looks heavenly!
You can’t go wrong with an Ina recipe! This looks yummy!
I love the bright colors of the blueberries and crumbly topping looks delicious!
Beautiful pics! This recipe looks like a winner, thanks for posting it for us!
You’re on a roll with all the great seasonal Oregon berries! Lovely, Jacob. I love cake soooo much, and this looks terrific.
yummm why is it that blueberry lends itself wonderfully to a crumble? just fab!
i’m really glad that you weren’t cheap with the streusal topping. i find some recipes where the topping is not adequate to provide a thick layer on the top of the cake. for me, its the best part of the cake! did you have to increase the recipe for the topping to make it so plentiful?
Yeah, the crumb in the crumb cake is very important. This was just the one recipe, with more nutmeg. =)
I’m loving all of these berry posts. Way to take advantage of the season 🙂 I can’t wait to see what’s next!
I’m picking blueberries tomorrow . . . wish you were using them to make me a crumb cake!
You and I had the same idea about Ina’s Blueberry Crumb Cake! It was my go to recipe when I grabbed the last of this season’s blueberries! I love your pics. I, too, decorated with a sprig of mint. You’ll have to check it out when you get a chance 🙂