Quick & Perfect: Ina Garten Blueberry Crumb Cake Recipe

Blueberry crumb cake stands as a beloved breakfast staple that transforms ordinary mornings into something magical.

Rich, tender textures promise delightful comfort with each carefully crafted bite.

Sweet bursts of fruit nestle between soft, buttery layers of delicate cake.

Warm spices and crumbly toppings elevate this classic dessert beyond simple expectations.

Sophisticated yet approachable, the recipe balances homemade charm with gourmet sensibilities.

Subtle nuances of flavor dance across your palate, creating a memorable culinary experience.

Prepare to indulge in a slice of pure morning bliss:

Switch It Up: Blueberry Crumb Cake Variations

• Lemon Blueberry Blast: Replace vanilla extract with additional lemon zest and add 1 tablespoon of fresh lemon juice to intensify the citrus flavor. Sprinkle extra lemon zest on top before baking for a bright, zesty kick.
• Whole Wheat Wonder: Substitute half the all-purpose flour with whole wheat flour for a nuttier, more nutritious version. Add a handful of chopped walnuts or almonds to the crumb topping for extra crunch and protein.
• Seasonal Berry Remix: Swap blueberries with a mix of seasonal berries like raspberries, blackberries, or strawberries. Use frozen berries if fresh are not available, but do not thaw them before adding to the batter to prevent color bleeding.
• Spiced Autumn Edition: Mix in ground cardamom and a pinch of ginger to the crumb topping. Fold in diced apples or pears alongside the blueberries for a warm, cozy autumn-inspired cake.

Ending on a Crumb Cake High Note

Blueberry crumb cake exemplifies comfort baking with Ina Garten’s signature elegance.

Kitchen magic happens when simple ingredients create extraordinary desserts.

Fragrant blueberries nestle within tender cake layers, promising delightful moments of pure pleasure.

Crumbly cinnamon-sugar topping adds irresistible texture and warmth to each magical slice.

Homemade goodness radiates through every carefully crafted bite, inviting sweet memories and connection.

Garten’s recipe transforms ordinary ingredients into an extraordinary experience that speaks directly to your soul – so grab a fork, savor each moment, and share this delectable dish with those cherished friends and family who make life delicious.

You’ll want to capture this recipe, make it your own, spread the joy through social media likes, comments, and shares that celebrate culinary passion.

Why Everyone Loves Ina Garten’s Blueberry Crumb Cake

• Burst with Blueberry Bliss: This cake delivers an explosion of fresh, juicy blueberries nestled in a tender, moist cake that captures summer's most delightful fruit flavor.
• Create Crumbly Comfort: The crumb topping adds an irresistible layer of buttery, cinnamon-spiced crunchiness that transforms an ordinary cake into a decadent breakfast or dessert treat.
• Effortless Elegance in Baking: Ina Garten's recipe provides foolproof steps that make professional-level baking accessible, even for novice home cooks who want to impress family and friends with minimal kitchen stress.
• Versatile Crowd-Pleaser: Perfect for weekend brunches, afternoon tea, or a sweet ending to dinner, this blueberry crumb cake works magic for any gathering and satisfies diverse taste preferences with its balanced sweetness and texture.

What You’ll Need for Ina’s Blueberry Crumb Cake

• All-Purpose Flour: Provides structure and texture for the cake, look for unbleached and fresh flour.
• Baking Soda, Baking Powder: Essential leavening agents to help cake rise and become light.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Adds richness and helps create tender crumb, use unsalted for better flavor control.
• Sour Cream, Eggs: Provide moisture, richness, and help bind ingredients together.
• Vanilla Extract: Adds depth and warm flavor to the cake.

• Blueberries: Fresh summer fruit that adds natural sweetness and juicy texture, choose plump and firm berries.
• Brown Sugar, Granulated Sugar: Provide sweetness and help with caramelization in crumb topping.
• Cinnamon, Nutmeg, Lemon Zest: Aromatic spices that add complexity and brightness to the cake.
• Confectioners' Sugar: Light dusting for elegant finish and subtle sweetness.

Step-by-Step Guide to Ina’s Crumb Cake

Step 1: Prepare Oven and Baking Pan

Preheat the oven to 350°F. Grease a 9-inch round baking pan with butter and dust with flour to prevent sticking.

Step 2: Create Crumb Topping

• Brown sugar
• Granulated sugar
• Cinnamon
• Nutmeg
• Flour
• Melted butter

Mix thoroughly and set aside for later use.

Step 3: Cream Butter and Sugar

Use an electric mixer with paddle attachment to cream butter and sugar on high speed for 4-5 minutes until light and fluffy.

Step 4: Add Wet Ingredients

• Eggs (one at a time)
• Vanilla extract
• Lemon zest
• Sour cream

Mix until well blended.

Step 5: Prepare Dry Ingredients

• All-purpose flour
• Baking soda
• Salt
• Baking powder

Step 6: Combine Batter

Gently fold dry ingredients into wet mixture on low speed. Mix just until combined. Carefully fold in fresh blueberries using a spatula.

Step 7: Assemble Cake

Pour batter into prepared pan. Spread evenly with a knife. Sprinkle reserved crumb topping over the surface using your fingers.

Step 8: Bake and Cool

Bake for 40-50 minutes, or until a cake tester comes out clean. Allow cake to cool completely. Dust with powdered sugar before serving.

Top Tips for Blueberry Crumb Cake Success

• Elevate Mixing Technique: Bring butter, eggs, and milk to room temperature for seamless blending and a more uniform cake texture.
• Protect Delicate Blueberries: Use a light folding motion with a spatula to prevent crushing the berries, keeping them whole and evenly spread in the batter.
• Master Batter Consistency: Mix ingredients just until combined to maintain the cake's tender, soft crumb without developing tough gluten.
• Maximize Crumb Topping Crispness: Allow the cake to cool completely, which helps the crumb topping set and develop a delightful crunchy texture.
• Serve with Style: Cut the cake when fully cooled to ensure clean slices and prevent the crumb topping from falling apart.

How to Store Ina Garten’s Crumb Cake

• Airtight Container Method: Safeguard your blueberry crumb cake by placing it in a hard-sided container with a tight-sealing lid. This approach keeps moisture away and prevents other refrigerator odors from seeping into your delicate cake.
• Freezer Preservation Method: Slice the cake into individual portions before wrapping each piece separately in plastic wrap, then cover with aluminum foil. Double-layered protection ensures minimal freezer burn and maintains the cake's original texture when thawed.
• Room Temperature Storage Method: Keep the cake covered with a clean kitchen towel at room temperature for 1-2 days if you plan to enjoy it quickly. This method works best in cool, dry environments away from direct sunlight or heat sources.

Pineapple Upside-Down Cupcakes Recipe

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4.5 from 34 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Pineapple Upside-Down Cupcakes bring classic retro charm to modern dessert tables with individual-sized nostalgia. Sweet caramelized pineapple tops moist vanilla cake, creating a delightful twist on traditional skillet-baked treats that will make you crave another bite.

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Ingredients

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Main Ingredients:

• 1 package (18.25 ounces / 517 grams) pineapple cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 ½ cups reserved pineapple juice

Topping Ingredients:

• ½ cup melted butter
• 1 ½ cups brown sugar
• 1 can (20 ounces / 567 grams) crushed pineapple, well-drained
• 24 maraschino cherries

Optional Finishing Ingredient:

• 1 tablespoon confectioners’ sugar for dusting

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Instructions

1. Preheat the oven to 350°F (175°C) and generously coat 24 muffin cups with non-stick cooking spray, ensuring complete coverage.
2. Drizzle of melted unsalted butter into each muffin cup, then sprinkle of brown sugar evenly across the butter layer. Gently place a maraschino cherry at the center of each cup and carefully distribute crushed pineapple around it, pressing softly to create an even, attractive base.
3. In a large mixing bowl, combine the pineapple cake mix, reserved pineapple juice, large eggs, and vegetable oil. Blend the ingredients using an electric mixer, beginning at low speed for 30 seconds to incorporate, then increasing to medium speed for 2 minutes until the batter becomes smooth and well-integrated.
4. Distribute the prepared batter evenly among the muffin cups, filling each approximately two-thirds full to allow room for rising during baking.
5. Transfer the muffin tins to the preheated oven and bake for 18-22 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean with no wet batter attached.
6. Remove from the oven and let the cupcakes rest in the pan for 5 minutes. Carefully run a knife around the edges to loosen, then invert onto a wax paper-lined baking sheet, allowing the pineapple and cherry topping to settle naturally.
7. Before serving, optionally dust the cupcakes with a light sprinkle of confectioners’ sugar for an elegant finishing touch and added sweetness.

Notes

• Flip the cupcakes immediately after baking to prevent sticking and maintain the beautiful caramelized topping’s intricate design.
• Ensure pineapple pieces are thoroughly drained to avoid excess moisture that could compromise the cupcake’s texture.
• Room temperature ingredients blend more smoothly, creating a more consistent and tender cake batter.
• Store leftover cupcakes in an airtight container at room temperature for maximum freshness, consuming within 2-3 days.
• Customize the recipe by substituting maraschino cherries with fresh dark cherries for a more natural, vibrant flavor profile.
• Cold ingredients can create lumpy batter, so let eggs and juice sit out 30 minutes before mixing for optimal results.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 228 kcal
• Sugar: 20g
• Sodium: 265mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 37mg