It was so yummy! I made it in a cake pan lined with parchment paper. The cake came out beautifully.
I baked mine in a 9" square springform pan and used 2 grade A large eggs instead of grade A extra large eggs. The cake part is not real sweet but because there is enough struesel to completely cover the top of the cake, the end result is a cake that had, IMO, the perfect amount of sweetness.
I love the Barefoot Contessa's Recipes and this beautiful crumb cake is no exception. It was the bomb. It rose beautifully, has a great texture the blueberries were fresh and bold, tart and sweet, simply perfect. The crumb was the pefect icing on the cake. I took it to a bbq and everyone raved about it. Thanks so much for sharing your wonderful recipe. Made for Name that Ingredient.
This a really nice moist coffee cake--notable given the ocean of dry coffee cakes out there. I watched Ina do it on a show yesterday and thought I'd peek to see if it was on 'zaar so I could give feedback. I substituted about 1.5 cups fresh sliced strawberries for the blueberries and it worked great. It was funny when I discovered that the topping has *more* butter and flour than the cake itself! Made me laugh because I had just barely enough for both--once the cake batter was made and I turned my attention to the topping, I realized the topping is not just an afterthought!!! Heh. I recommend it!
The crumb on this coffee is super delicious!! I made this for work and everyone loved it. I used frozen mixed berries and they worked great (though it does make your cake all purple). Tasted great. I made this in a cheesecake spring form pan. Thank you for posting this great recipe!!
This crumb cake tastes great. It looks lovely, and has a very nice texture. I used an 8 x 8 pan, and that worked out well (baking time was just a bit longer, though). Thanks for explicit directions, Juenessa. This is a very nice way to use up blueberries.
Awesome - so moist and the lemon zest is just the right touch! I usually send the left over dessert home with my family but I kept all the leftovers for myself!!!
Another great recipe from Ina! I have yet to make any of her recipes that were not wonderful. Thanks for submitting this one!
This is a great crumb cake, I love the Contessa's recipes! I made as stated only I use 1/4 teaspoon of regular salt as I ran out of kosher salt, if you do have a 10-inch cake pan I would recommend using it for this recipe, the batter and streusel fills the pan pretty much to the top, if using a 9-inch pan place a baking sheet underneath just in case of any spills, thanks for J!...Kitten:)