Rating: 3.19 stars
166 Ratings
  • 5 star values: 21
  • 4 star values: 35
  • 3 star values: 71
  • 2 star values: 30
  • 1 star values: 8
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Yield:
Makes 1 nine-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.

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  • In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving.

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Reviews (24)

166 Ratings
  • 5 star values: 21
  • 4 star values: 35
  • 3 star values: 71
  • 2 star values: 30
  • 1 star values: 8
Rating: 5 stars
09/02/2019
This recipe is just delicious. The only thing I’ve adjusted is that I toss a little flour on the blueberries prior to adding to the batter to keep them from sinking to the bottom of the cake. The last time I made this, I a used a Spring form pan and that worked really well. Simply scrumptious.
Rating: 5 stars
02/18/2019
I have been making this recipe for many years... but you need to use a 13x9x2 pan, otherwise it’s too much batter and cooks over in the oven... it’s a great recipe!!
Rating: 5 stars
01/27/2018
I make this coffee cake to bring to work every few months, and it's a definite crowd pleaser. I have passed the recipe along to several co-workers. The only change I make is to bake it in a 9x12 pan so I can get more servings out of the recipe.
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Rating: 5 stars
05/13/2017
marvellous cake!!! It is very amazing, Thanks for sharing this wonderful recipe. Last sunday we made this cake, All children became very happy after taking it. Thanks alot!!!!!!!!!! http://www.cakengifts.in/cake-delivery-in-delhi
Rating: 5 stars
01/17/2017
I made this recipe for my book club and everyone loved it. I baked it in a 9" springform pan for 1 hour and 15 minutes. Pretty presentation but still a little "sticky" in the middle. A 9" x 13" pan would probably work best for this recipe. Definitely would make it again--delicious!
Rating: 2 stars
03/07/2016
Made this today. The cake has a nice crumb texture but it is very bland. Perhaps I will try it again and make a few changes but as it stands I would not make it again.
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Rating: Unrated
08/25/2015
This recipe does not make sense needs rewriting
Rating: 3 stars
07/10/2015
Classic Blueberry Crumb Cake: this recipe needs a serious re-write! There is no way all of the batter can fit in a 9 inch pan! If it did most of it would be on the bottom of the oven.
Rating: 5 stars
06/18/2015
Made it and it was FANTASTIC!! MAHALO MARTHA!!
Rating: Unrated
06/16/2015
This has been a family favorite every summer for the past 4 or 5 years. Yes, it needs a larger pan, but I wouldn't change a thing - it is Yummy! I have used a 9 x 12 pan, plus a 6" round cake pan (as a treat for a neighbor) and both were quite substantial with this one recipe. It also freezes well and tastes just as good after defrosting. Enjoy!
Rating: Unrated
08/09/2014
I've always trusted Martha Stewart's recipes and have met with success in every dessert of hers I've tried, but this coffee cake proved to be a disaster when I made it for my mother's brunch party. I followed the directions in the size of the pan (9 inches, square) and the baking time (even leaving it in for an extra five minutes, the tester came out clean). The cake overflowed the pan and when I cut into it this morning the middle was as raw as pudding! What a bitter disappointment and waste!
Rating: Unrated
12/07/2013
This blueberry cake is an office potluck favorite. Yes! Use a 13x9 pan, adjust your time, and mark how long you baked it for the future. I added chopped nuts to the topping, too - I like a bit of crunch. Easy and delicious.
Rating: Unrated
03/11/2012
well this is the worst she has to offer, I did read a few reviews about the size of the pan, one person said an 11 inch would be fine, so I used that one. I should have known better when I saw the batter filled to the top of the pan, it is pouring over the sides of the pan while baking. I had to put an oven liner in there as it is really over flowing. The cake of course will have to be thrown out as nothing that does this can come out good, no room to rise or cook correctly. 15$ of ingredients
Rating: Unrated
10/01/2011
Wonderful recipe. I used raspberries instead of blueberries and added some almond extract in the batter and slivered almonds in the crumb mixture. Thanks for the heads up on the 9 x 9 being too small. I used a 9x13 and it worked out very well. I will make this again!
Rating: Unrated
10/23/2010
Made this cake last week and it was the best I've ever eaten. Pan was too small like everyone has said. Today I am making another, only thing is, I do not have fresh blueberries so I am trying frozen. I hope it turns out as good.
Rating: Unrated
10/15/2010
WOW! Another fantastic recipe from Martha. I'd definitely recommend using a bigger pan. Also, use fresh blueberries to do this recipe justice.
Rating: Unrated
07/12/2010
I had this recipe for years, but never made it because where we lived previously blueberries were too expensive. I got 2 pints on sale the other day and made this cake in a glass 8 x 11.5 x 2 pan, it took 1 1/2 hours to cook. Sooooo worth it. Too big for just the two of us, so I froze half.
Rating: Unrated
07/21/2009
Be sure to use your 9X13 pan. Otherwise this received rave reviews.
Rating: Unrated
09/18/2008
I've been making this recipe for about 5 years! It's FABULOUS! A CLASSIC, always a BIG HIT! I made it this evening for our school fundraiser. To comment on the pan size. I use a 9" Chicago Metallic Square Pan. The batter
Rating: Unrated
09/15/2008
Delicious, but I'll try the 9x13 pan next time.
Rating: Unrated
08/09/2008
This cake definitely needs a larger pan. I made it in a 10" spring form pan after discovering that a 9" square was much too small. It took longer to bake than 50-60 minutes shown in recipe. Next time I would use a 9X13 or two 9" pans. Taste was very good.
Rating: Unrated
08/05/2008
This cake is moist and delicious and will no doubt become a family favorite. I agree that it needs a bigger pan as well, one 9-inch was a real squeeze especially with the amount of crumb topping it calls for. There wasn't much room left for the topping, so I only made half of the crumb recipe and it was fine. Can't wait to make it again!
Rating: Unrated
07/29/2008
This is our Very Favorite Blueberry cake! I find it needs a larger pan - a 9 x 13, or make 2 9-inch pans. It also freezes well in individual servings, but you need to make a few cakes to have enough left to freeze! We look forward to having this every summer, when the blueberries are plentiful. Thank you, Martha! Jeanne
Rating: Unrated
04/28/2008
This is nice a moist, works without the blueberries too.