Tuesday, March 24, 2009

Blueberry Crumb Cake



This week’s Tuesdays with Dorie recipe, Blueberry Crumb Cake, was selected by Sihan of Befuddlement/Walking in the Rain/Fundamentally Flawed. Check out her blog for the complete recipe.

When I was growing up, the house we lived in had blueberry bushes in the back yard. I don’t quite know how many bushes we had, maybe an acre? When you are a little kid everything seems so much larger, so while it seemed we had vast quantities of blueberry bushes, I don’t really know. I do recall picking blueberries when I was very little, and that there were spiders in the bushes. I really don’t like spiders, although I am better around them now that when I was 4 years old. Never the less, despite the spiders, I have a particular fondness for blueberries.

I think that too often blueberries are just thought of as something you but in blueberry muffins and I’ve had my share of hum-drum blueberry muffins. I was excited to try this cake, while it had normal everyday ingredients, I was pretty sure that this cake would be great. It was very quick to assemble, maybe about 20 minutes from start to finish. It takes about an hour to bake, but that’s fairly standard for a coffee cake. The batter is super thick when it goes into the pan!

I think the best part of this recipe is the crumb topping. It’s very yummy! I think I had a little more crumb topping than I really needed, but I used it all up and I was glad that I did. Make cake turned out really well, but I noticed that there was one section that had a little pool of butter on top when I finished baking. I imagine that there was a section of the crumb topping that was more butter than anything else, and that’s what had happened. As the cake cooled, this section became a bit of a sinkhole. So I have this beautiful with a little sinkhole near the center. Oh well.

When I cut the cake, I was worried that it might be dry; it wasn’t at all. The blueberries did tend to sink in the batter, but that’s fine. Again, the crumb topping is really excellent and has a perfect sweetness and crunch. I think some of the other Tuesdays with Dorie bloggers made muffins, and I’m sure those are much better than your run of the mill blueberry muffins! Check out the Tuesdays with Dorie site to see what some of the other bloggers made this week.

Recipe from Baking from My Home to Yours by Dorie Greenspan, page 192

9 comments:

chocolatechic said...

The crumb topping is the best part of a breakfast cake.

Gabe's Girl said...

I think your cake looks delicious. I can hardly wait to make this soon!

Jill said...

I agree that this was better than run of the mill. Your cake looks great!

Ivette said...

I agree.. the topping was perfectly sweet and crunchy. I thought this cake was delicious!

Flourchild said...

Nice crumb topping! I thought this recipe was super yummy. Im glad you liked it too!

Michelle said...

Your topping is so nice. Mine is more like a glaze, still good but not crumbly like it's supposed to be.

Beautiful pictures.

Lillian said...

The crumbs are always the best part, and yours look scrumptious!

TeaLady said...

Oh, that looks sooooo good. Moist and yummy!

Tracey said...

I agree - this was a great cake! Yours looks wonderful. I made mine with cranberries but can't wait to try it with blueberries.