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)
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]
Fat: 22 g
Saturated Fat: 11 g
Cholesterol: 95 mg
Sodium: 488 mg
Carbohydrates: 68 g
Dietary Fiber: 2 g
Protein: 7 g
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!