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]
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;)
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!
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.
The berries are tossed in flour first to prevent them from sinking to the bottom.
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;) )
Thick and creamy finished batter! Easy to assemble with the creaming method.
Smoothing the batter into the pan after folding in the berries...
And then smothering it all with delicious crumbs.
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)
Ingredients:
Crumbs:
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
Cake:
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!
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!
36 comments:
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.
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!!
Your cake is absolutely gorgeous! Great job!
A nice cake! That slice looks ever so tempting...
Cheers,
Rosa
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.
Oh! I was looking for a recipe that had blueberries as the main ingredient! Now I have one to make in the weedend! Thanks!!
BEYOND heavenly crumb cake!!
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....
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!
You're pictures make me feel that I need to make it again very soon.
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!
I can't even bare to look at the calories, I refuse to torture myself like that today. ;) Beautiful photos...
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! ;-)
-Amy
www.singforyoursupperblog.com
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!
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.
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?
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.
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!
Oh my, those calories. Eek!
It really was delicious though. Your cake looks fantastic.
Eek, I always convince myself that fruit desserts can't have that many calories. Oh well!
Your cake came out looking wonderful! I have to say AGAIN.. I love your pics!
Yours looks so good! We loved this cake :)
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)!
do you have any left? i'll be right over! :)
looking forward to your choice at the end of next month!!
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...
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. :-)
Oh, my! That last picture is just calling my name!
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?
Um, why did I click on the "nutrition" information? Eeck! Glad I shared it with the library staff! Your cake looks perfect. Absolutely perfect!!!
Ciao ! This cake was lovely !! I shut my eyes when it comes to calories !
@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.
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 :-)
Your cake looks beautiful!
Hehe - "dear blueberry cake" indeed. I was wondering why it had to have so many calories as well :) Yours looks fabulous!
Needless to say, cake looks 'scrumptious'. Great pics.
That is one yummy-looking cake!!
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