Blueberry Crumb Cake

I use yogurt in place of buttermilk in almost all cases. I almost always have plain yogurt.

Mark Bittman* tells how to “sour” regular milk by adding 2 tablespoons of white vinegar to 1 3/4 cup of milk that is at room temperature. (I use a waterbath; a microwave is okay, too.) Let mixture sit for about 10 min. until it clabbers (thickens with lumps). For this recipe, I added just -3/4 tblsp. to a half-cup milk. My “buttermilk” gave a wonderfully moist zing to this most delicious of crumb cakes. [*How to Cook Everything]

I see a lot of complaints about baking time -- Covering with foil, too much browning, not done at 55 min.
May I suggest investing in an oven thermometer? All ovens run at a variable rate -- gas or electric, some are hotter than the temp set; many are colder. I bake professionally in people's homes and always bring thermometer. It's amazing to see the 100 degree swings in ovens. PLEASE. They're not expensive, and they'll save your recipes more often than you realize.

I made it exactly as the recipe says. Even with everything mise en place the night before, this took half an hour to get into the oven, but it came out beautiful and delicious, and disappeared quickly as people took yet another piece! Very nice for a special breakfast or tea.

Buy powdered buttermilk and mix it as needed. It keeps for months. You can purchase it in the baking section of a large grocery store. OR you can use 15 T milk and 1 T white vinegar or lemon juice (mix and let stand ~ 5 minutes). I do the former but the latter works.

Since I experienced disaster recently with a NYT sour cream coffeecake, I made 2 adjustments when making this recipe: (1) I used a tube pan (not 8x8 so batter overflows) and (2) no butter in the streusel (which sank & was gooey in the other recipe) but I did sprinkle a few pats on the top before baking. Re-adjusted this turned out beautiful & delicious!

Delicious and moist but next time I would double the cinnamon, a tad more nutmeg, and either double the lemon zest or add some lemon extract... yummmm.

I wanted this to be more of a coffee cake, so I decreased butter in cake by one tablespoon and added two tablespoons of sour cream. Also added cinnamon to the topping and additional cinnamon to cake. Perfect at 52 minutes. Looks beautiful and tastes wonderful!

This is a "best in class" cake! My family likes a little cinnamon, so I added 1/4 teaspoon to the topping.
Thank you!

I agree with what Ellen said. This is a great treat for both family and guests to enjoy. Perfect for dessert or breakfast.

At end of max cooking time (65 mins), topping gold but center wet (liquid bubbling up). Covered it loosely w/foil to prevent burning top & checked every 5 mins for total of 90 mins -- still wet, so turned oven off & left it in (still covered w/foil) 15 mins -- looked less wet but still damp. After cooling on rack 30 mins, center had sunk in deeply -- texture fine & tasted good, but what happened? Oven temp is OK, used 8" square Pyrex -- maybe 9" square instead? So popular, I'd like to fix it.

Followed the recipe exactly. The cake was moist and delicious, with the blueberries a nice counterpoint to the sweetness of the crumlble topping. I would definitely make this again!

I used frozen blueberries and I thought it didn't taste much like blueberries. It seemed more plain coffee cake.

I'm a Belgian reader, and find the butter tbs, very inconvenient.
I found 1 tbspoon butter = 14.2 g ! The cake is cooking. No overflow with a 8x8 inches metal pan Le Creuset.

This cake was easy to make, not too sweet, and delicious the next 2 mornings with my coffee. The crumb is especially nice. Set timer for 50 minutes to start testing for doneness; you want the cake light and moist.