Ina Garten’s Blueberry Crumb Cake

 In Baked Goods, Cakes


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Ina Garten's Blueberry crumb cake

Last week I attended a blogger cook-off hosted by Canderel to promote their new product, Canderel Yellow. I have to be honest, I’ve never been a fan of artificial sweeteners as they always have a nasty aftertaste that I just can’t get over, so I very rarely use them. But I was pleasantly surprised to see the the new Canderel Yellow granules not only look just like caster sugar, but also taste just like sugar, just a little sweeter. It’s made with Sucralose and is bake stable, which is very exciting for me as I just love to bake.

Ina Garten's Blueberry Crumb Cake

I decided that the recipe I would use the new Canderel Yellow granules in would be Ina Garten’s Blueberry crumb cake which I’ve been dying to make for ages now. I obviously had to alter the recipe slightly to work in the Canderel Yellow as Ina’s recipe contains quite a bit of sugar. If a recipe calls for 200g sugar you need to divide that amount by 10 and only use 20g Canderel Yellow, which is quite something to get used to but it works. My big test for this product was whether it would ‘cream’ with butter the same way sugar does and I was pleasantly surprised to learn that it does. The end result of this cake was just delicious and not at all too sweet. I served the cake with vanilla ice cream and it was a real crowd pleaser!

Serves 6-8

150g room temperature butter
200g sugar (I used 20g Canderel Yellow)
2 extra-large eggs
5ml (1 tsp) vanilla extract
200g sour cream
200g flour
10ml (2 tsp) baking powder
2.5ml (1/2 tsp) salt
200g (1 cup) fresh blueberries
1 tbsp lemon zest
streussel topping
50g caster sugar
100g brown sugar (I replaced both sugars with 20g Canderel Yellow)
50g butter, melted
150g flour

  1. Pre-heat the oven to 170°c and grease a +- 22 cm cake tin and line with baking paper.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time and beat well after each addition.
  4. Add the vanilla and sour cream and beat well, scrape down the bowl in between mixing to make sure everything gets well incorporated.
  5. Sift the flour, baking powder and salt into a separate bowl.
  6. On low speed, add the flour slowly and mix well.
  7. By hand, fold in the blueberries and lemon zest.
  8. Spoon the batter into the prepared cake tin.
  9. To make the streussel topping, simply combine all the ingredients together and crumble onto the cake with your hands.
  10. Place the cake in the pre-heated oven and bake for 45-60 minutes until a skewer inserted comes out clean.
  11. When the cake is done, remove from the oven and allow to cool in the tin for 20 minutes before turning out onto a wire rack and allowing to cool completely.
  12. Serve with vanilla ice cream.


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Showing 7 comments
  • Pooveshini Moodley

    I’ve tried Ina Garten’s Blueberry Crumb Cake recipe last year, and it’s simply delish. The cake is soft and just melts and the crumb topping provides the excellent texture dimension. The blueberrys work wonderful as well.

  • Tania

    Btw i tried this a few weeks ago it turned out so well 🙂

  • tigger

    I’m not too sure if I may be having a blonde moment but I don’t see the sour cream you mentioned in the method in your list of ingredients. Please advise…? How much sour cream do you need to add with the vanilla?

  • Kim

    I baked this cake last weekend and everybody went crazy for it. I did find that the streusel layer was a bit thick and next time I will down-scale the receipe for the streusel topping, but other than that, I think Ina has a success with this recipe! Loved it, loved it!!

  • Jesica @ Pencil Kitchen

    This is new but your crust looks perfect!

  • threeblondesandatomas

    i lOVE this recipe!! i have made it several times… i usually can’t stop myself from eating the batter before even getting in to the oven!

  • Colleen

    Looks yummy, interesting that you can sub the sugar for so little and the recipe still works out. Personally I am very anti aspartame and acesulphame K…also sucralose of which Canderel Yellow contains both sucralose and acesulphame K. There is just not enough documentation to prove that they are NOT unsafe but a lot of documentation saying they are. In any case I dont see the point of ingesting something that your body cannot break down and use LOL! And maltodextrin, which makes up the bulk of it, is basically freeze dried corn syrup…a starchy junk food ingredient. I think using dark brown sugar is probably a healthier option in baking, certainly for me. For those times that I need to use another product I prefer to use agave nectar products! Glad you had a great day with Canderel.

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