Maida's blueberry crumb cake from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 665) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

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

  • smtucker on January 25, 2020

    We love this cake. Not too sweet or buttery. Used pecans, roasted instead of walnuts. Used brown sugar for the steusel as suggested by the other review. Cake is a dense dough; needed an offset spatula to spread evenly. Used huge high bush berries from Mexico. Would also be good with frozen Maine wild berries. Perhaps add two more tablespoons of sugar to the berries to offset their tartness.

  • caitmcg on November 11, 2018

    Great classic coffee cake. Use brown sugar in crumb topping. Better height made in an 8” pan.

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