Sihan of
Befuddlement chose this week's
TWD recipe: Blueberry crumb cake. I've had my eye on this cake since I bought the book being that I absolutely love any dessert with a crumb-like topping that I can pick off, ingest, and leave the bottoms for the taking. My mother and me are known to "destroy" these kind of cakes, cookies, muffins, brownies, and what have you. We love to pick off the tops and leave the bottoms! I wouldn't ever suggest leaving a chocolate babka around us; that could be very very dangerous.
On the other hand, this cake is worth the entire bite; from top to bottom. No need to neglect the bottoms of these blueberry babies. The entire cake is super light and not overly sweet. I used a batch of great juicy blueberries that really enhanced the cake and, of course, the crumbs on top were perfectly browned and crunchy. I added some graham cracker crumbs and a cinnamon/sugar mixture before I put them in the oven. SO GOOD!
For the recipe, check out
Sihan's blog. It's fantastic.
Yum! Your cake looks amazing with all those beautiful blueberries! This recipe was definitely a keeper in our house.
ReplyDeleteA-ha! So you are the one that picks off all the good stuff!
ReplyDeleteHe he he - so am I!
I'm a crumb-picker too, I must admit. Mmm, buttery, sugary, and crispy. But I'm glad this cake wasn't left all forlorn without its topping :) Beautiful job!
ReplyDeleteI think I could hang out with you and your mom, though maybe not - we'd be fighting each other for the tops of thing!
ReplyDeleteBeautiful phnoto!
Great looking cake. I really thought this recipe was good and loved the taste.
ReplyDeleteGreat photo - your cake looks wonderful! I really enjoyed this recipe too. I used cranberries but can't wait to try it with blueberries.
ReplyDelete