Blueberry crumb cake from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on June 08, 2022

    This was a good way to rescue some aging berries. I used a mix and the bites with strawberries were my favorite bites. The crumb topping was a nice accent to the cake, which on its own is not overly sweet. Will make again.

  • Lepa on June 28, 2019

    This cake is so luscious! The cinnamon and lemon go so well with the blueberry here.

  • aeader on August 17, 2014

    Made this with frozen (wild) blueberries, and used a 9" square pan. I was concerned that it would take less time to bake (recipe says 40 min) because of the square pan, but it actually took 5 min more, probably because of the frozen berries. Not thawing the berries did make it hard to spread in the pan as the thick batter was chilled by the berries. The batter did turn purple as I mixed in the berries but that did not detract from the taste! Served it straight from the pan, though I did use parchment on the bottom to prevent sticking. The cake was delicious with a very soft, tender crumb, and was very moist (especially considering there are only 4T of butter in the cake and 4T in the topping, so it is relatively low in fat for this type of cake). The topping was crunchy and adhered well to the cake. Would definitely make this again.

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