Blueberry Crumb (Cup)Cake

I promise that I’m not lacking inspiration and copying my sister, but I have been craving crumb cake for a couple of weeks, and I happened to have some blueberries in the fridge. Actually, Christina’s recipe from yesterday wasn’t really a coffee cake, but a coffee bread, so these recipes are completely different! Does anyone know the difference between a crumb cake and a coffee cake. I was telling someone how I was in the mood for coffee cake, and I got the strangest look. Is that one of those terms that people in America just don’t use?

I was planning on making this into a regular 8″ round cake, but then I figured that if I made them into cupcakes I’d be able to share, and wouldn’t be so tempted to eat a whole cake!

Blueberry Crumb Cake (from Ina Garten):



  • 1/4 c. sugar
  • 1/3 c. brown sugar, lightly packed
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/4 c. (1 stick) butter, melted
  • 1 1/3 c. flour


  • 6 Tbsp. butter, room temperature
  • 3/4 c. sugar
  • 2 eggs, room temperature
  • 1 tsp. vanilla
  • 1/2 tsp. grated lemon zest
  • 2/3 c. sour cream
  • 1 1/4 c. flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. fresh blueberries



  1. Combine the sugars, cinnamon, and nutmeg in a bow. Stir in the melted butter and then the flour. Mix well and set aside.


  1. Cream the butter and sugar with an electric mixer until light and fluffy.
  2. Add the eggs one at a time.
  3. Add vanilla, lemon zest and sour cream.
  4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  5. Add the flour mixture to the batter and mix until just combined.
  6. Fold in the berries with a spatula.
  7. Spoon the batter into a greased  8″ pan.
  8. Crumble streusel topping evenly over the batter.
  9. Bake at 350 degrees for 40-50 minutes.
  10. If you’re making this as cupcakes, bake for 20 minutes.

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  1. yum and yummy pic!

  2. What a cute crumb cupcake! I always thought the different between a crumb cake and a coffee cake was that you had a crumb topping on the crumb cake and often coffee cake is a yeast-type of bread, but not always. I could be wrong though!

  3. Those look tasty! And a great idea to make into cupcakes to be less tempting. Although if it were me, I’d probably still end up eating all of the cupcakes. Ha. I’m not sure what the difference is. What Elaine said sounds good. Don’t know why you got strange looks. We use the term coffee cake in America. I’d be more likely to use that than crumb cake.

  4. Um does the coffee cake have the swirl inside the batter while crumb doesn’t? Not sure. Looks good though!

  5. Crumb and Coffee cakes are the same thing, only called or named differently by the author. Both are quick breads that may or may not have the crumb topping swirled into the batter. The crumb topping is usually sugar and starch combined sometimes with fat/butter. (so says me, but I also checked Yahoo answers and Recipes Terms) 🙂

  6. There was no copying here – mine was a coffee bread – so different from coffee cake!

  7. This was delicious! Thank you for sharing it with me. And I have always called it coffee cake too. 🙂