Blueberry crumb cake from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 230) by Ina Garten

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

megan_b5otez on May 30, 2026

Yummy and perfect coffee cake for breakfast
Rinshin on March 04, 2020

This is very good tasting with sweetness that is minimal (we don’t like very sweet foods) and perfectly light texture. I used more blueberries but otherwise followed the recipe. Love the taste and texture of strudel with the coverage that was perfect for a 9 inch pan. The blueberries did not sink to the bottom like a photo from foodnetwork and and mine were more dispersed throughout the cake. No problem with sticking.
GiselleMarie on March 01, 2020

Great texture and very tasty!
anya_sf on February 29, 2020

Half the streusel was plenty. I used 1.5 cups blueberries, half yogurt/half sour cream, and white whole wheat flour. The cake took a few extra minutes to bake through. I didn't sprinkle the cake with powdered sugar - it was plenty sweet. It was really good and kept well for a couple of days.
Skamper on May 15, 2018

This was very tasty. Made exactly as directed, but didn't add powdered sugar (plenty sweet already). Next time, line the pan with parchment.