Tuesday, March 24, 2009

Blueberry Crumb Cake - Tuesdays with Dorie

piece of blueberry crumb cake

I was so happy to see that Sihan of fundamentally-flawed chose Blueberry Crumb Cake for TWD! I was drawn to the picture of this recipe, and was seriously considering choosing it for my own turn (which is coming up soon!! :) ) Anyway, the cake definitely lived up to the picture in the book. It was moist and delicious, with the crunchy, buttery topping adding a nice texture and flavor.

[blueberry crumb cake recipe]

full cake on white plate

I didn't think it needed any accompaniments, but I'm sure it would be great with some tea. I'm not a huge fan of coffee and fruit (more like coffee and chocolate!), but some nice herbal tea could work;)

crumb ingredients in food processor

First step was to mix all of the crumb ingredients together. I omitted the walnuts and added some extra of everything to compensate. What can I say... I am a crumb lover!

crumbs mixed

I may have gone too far in mixing the crumbs, but I don't think it really mattered because it gets all mushed together anyway when you put it on top of the cake.


berries in flour

The berries are tossed in flour first to prevent them from sinking to the bottom.

sugar and zest

I really love Dorie's method of mixing zest and sugar together. Mostly because I get to lick the flavored sugar off my fingers afterwards ;) (Don't worry... hand washing follows;) )

finished batter

Thick and creamy finished batter! Easy to assemble with the creaming method.

batter in pan

Smoothing the batter into the pan after folding in the berries...

batter in pan

And then smothering it all with delicious crumbs.

baked cake

It smelled heavenly!

Blueberry Crumb Cake
(Note: I omitted the walnuts and slightly increased the rest of the ingredients for the crumbs in the pictures)

70 g butter (5 T), room temperature
50 g sugar (1/4 c)
73 g light brown sugar (1/3 c packed)
42 g all-purpose flour (1/3 c)
1/4 t salt
1/2 c chopped walnuts

280 g blueberries (2 c/1 pt)
250 g all-purpose flour
2 t flour for covering blueberries
2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t ground cinnamon
1/8 t freshly grated nutmeg
132 g sugar (2/3 c)
Grated zest of 1/2 lemon or 1/4 orange
85 g butter (6 T), room temperature
2 large eggs
1 t vanilla extract
1/2 c buttermilk (4 fl oz)

[recipe instructions on Sihan's blog]

Nutrition Facts from NutritionData.com:
per 1/8th of recipe
[click to show or hide]

I thought it wasn't too bad at first... turns out, I'd typed in the amounts wrong ;) D'oh!

piece of blueberry cake with full cake in background

Dear Blueberry Crumb Cake, why must you have so many calories?? ;)

Thanks to Sihan for picking this yummy recipe! If you want to practice some portion control, go get the full recipe at fundamentally-flawed. The rest of the cakes can be found on the TWD blogroll!

blueberry cake with bite taken out and coffee mug in background


SiHaN said...

as usual.. you always produce the versions closest to those on the photos. Lovely work! and i'm shocked by the calorie content too! Must be all that butter in ther crumbs. Great job anyway and I'm glad you loved the recipe.

Marthe said...

Just cut the cake into thinner/smaller slices to have less calories, that's what I did ;)

Can't wait to see what your pick will be!!

Cristine said...

Your cake is absolutely gorgeous! Great job!

Rosa's Yummy Yums said...

A nice cake! That slice looks ever so tempting...



Steph said...

Gorgeous photos! I love the one with the beater blade, which is something I dying to buy. Your cake looks really good, I'm glad you enjoyed it.

Isadora Herzog said...

Oh! I was looking for a recipe that had blueberries as the main ingredient! Now I have one to make in the weedend! Thanks!!

VeggieGirl said...

BEYOND heavenly crumb cake!!

Kayte said...

You did a really lovely job with this cake...so crumbly and fruity and delicious looking. Congrats. I, sadly, will need to try again...mine did not turn out this lovely at all. Another try....

Anne said...

Yum, that looks absolutely amazing! No blue tinge at all (I think fresh berries make a difference in that.) Awesome job Kim- I can't wait to see what delicious and beautiful recipe you choose!

Anonymous said...

You're pictures make me feel that I need to make it again very soon.

Cathy said...

It is gorgeous! I love Dorie's sugar/zest trick as well; I now do that whenever a recipe contains sugar and zest. *sigh* I was hoping that the "blueberry" factor would make this almost a health food, but apparently not. Oh well, I'll have seconds anyway!

Banjo said...

I can't even bare to look at the calories, I refuse to torture myself like that today. ;) Beautiful photos...

Amy said...

I have that same side-swipe beater!! :-) Your cake looks gorgeous! I can't wait to see what you pick (we're in the same group!)...I'm sure it'll be great! I hope everyone likes my pick...here's hoping! ;-)


vibi said...

I always wonder why my kitchen and baking tools never look as great and shiny as everyone else's!!! LOL I'm starting to think that some people know Betty Bright personnaly! LOL LOL

Great, great, great... as usual, Kim!

chocolatechic said...

Do you like the silicone baking dishes?

I have often thought of getting some for myself, but I have heard a lot of bad about them.

Eliana said...

Your cake looks wonderful. I too have been thinking about incorporating more silicone dishes into my collection but have had mixed results with them. Did you grease yours before pouring the batter in?

Tracey said...

That is a really beautiful cake! I am loving all of the berries! I made mine with cranberries but I can't wait to try the blueberry version.

Rachel said...

Hmmmm when I find that something has more calories than I wanted, I just slice it into smaller pieces (and then end up eating more of them, but still...). Your cake looks great!

Anonymous said...

Oh my, those calories. Eek!
It really was delicious though. Your cake looks fantastic.

Anonymous said...

Eek, I always convince myself that fruit desserts can't have that many calories. Oh well!

Ivette said...

Your cake came out looking wonderful! I have to say AGAIN.. I love your pics!

Amanda said...

Yours looks so good! We loved this cake :)

Karen said...

You have such lovely photos of this tasty crumb cake! Everyone at my house loved it, now I know why ('cause its so low-cal)!

steph- whisk/spoon said...

do you have any left? i'll be right over! :)

looking forward to your choice at the end of next month!!

Carla said...

Is that a baby processor? Or does the picture make it look small? I love how your fruit didn't sink to the bottom like mine. I even coated my peaches in flour...

Chrissy said...

I'm so excited about this recipe; I can't wait to try it out. (As soon as I get my hands on some good blueberries; I've been disappointed lately.) I love all of your photos too; you did a great job. I just found your blog, but I'll definitely be back. :-)

Pamela said...

Oh, my! That last picture is just calling my name!

Yvon said...

I absolutely love this recipe. The crumb looks wonderful. Are there any other fruits I can use besides blueberries? Think sultanas or raisins will with just as well?

The Food Librarian said...

Um, why did I click on the "nutrition" information? Eeck! Glad I shared it with the library staff! Your cake looks perfect. Absolutely perfect!!!

natalia said...

Ciao ! This cake was lovely !! I shut my eyes when it comes to calories !

kimberly salem said...

@chocolatechic, @Eliana - the silicone is OK, but they are the first ones i ever got and would probably just get aluminum next time! i did grease it, not sure if it was necessary or not, but i err on the side of caution.

@Carla - it is a baby processor! :) your peaches were probably wetter than the blueberries, which probably made them sink more.

@Yvon - sure, you can use lots of different fruits! the sultanas sound really interesting. raisins could work, although i really liked the juiciness of the berries, so you might want to go with something fresh.

Yvon said...

Here in Malaysia, fresh berries are so hard to come by that even frozen ones cost a bomb. Might try them with chopped canned peaches (though there won't be that nice splash of purple that looks so gorgeous). Of maybe presoaked sultanas. For the juiciness, that is :-)

Erin said...

Your cake looks beautiful!

Engineer Baker said...

Hehe - "dear blueberry cake" indeed. I was wondering why it had to have so many calories as well :) Yours looks fabulous!

TeaLady said...

Needless to say, cake looks 'scrumptious'. Great pics.

CookiePie said...

That is one yummy-looking cake!!

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